Lemon and Dill Panko-Crusted Fish Sticks
Servings 4
Equipment
- Baking Sheet
Ingredients
- 3 tbsp flour
- 2 tbsp milk
- 1 egg
- 1 cup of plain panko crumbs
- Zest from 1 lemon
- 1 tbsp fresh dill chopped finely
- Garlic powder to taste
- Sea salt and freshly cracked pepper to taste
- 1 lb of fish such as cod or halibut, cut into strips
- Olive oil cooking spray
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with a Silpat mat and coat it with olive oil cooking spray.
- Make a dredging station by placing the flour on a shallow plate, and season with garlic powder, sea salt, and freshly cracked pepper to taste.
- Combine the milk and egg in a small bowl and season with garlic powder, sea salt, and freshly cracked pepper to taste. Whisk until well combined.
- Place the panko on a shallow plate and add the lemon zest, fresh dill, garlic powder, sea salt, and freshly cracked pepper to taste; mix until well combined.
- Cut the fish into strips.
- Dredge the fish by coating each piece of the fish in the flour, then dip it into the egg mixture, followed by the panko crumbs.
- Place the coated fish on the baking sheet. Repeat with the remaining fish.
- Spray all the fish with a bit of olive oil cooking spray.
- Bake the fish sticks by placing them in the oven and baking for 10 minutes or until the fish is cooked through and flaky.
- Turn the oven to broil, then cook, watching very carefully so they don't burn, for a few minutes to get golden brown on top.
- Serve with the cucumber dill sauce on the side, if desired, along with lemon wedges. Enjoy.