Ingredients:

  • 5 lbs Firm white fish fillets (Cod, Haddock, or Tilapia), cut into 1-inch thick sticks
  • 1 Tablespoon fresh lemon juice
  • Salt & freshly ground Black Pepper, to taste
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten
  • 1 1/2 cups Panko Breadcrumbs
  • 1/4 cup finely grated Parmesan Cheese (optional)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Parsley or Thyme
  • 1/2 teaspoon Salt (for coating)
  • 1/2 teaspoon Pepper (for coating)
  • Olive Oil Spray

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large, sturdy baking sheet with parchment paper.
  2. In a medium bowl, gently toss the fish sticks with lemon juice, salt, and pepper. Set aside briefly.
  3. Assemble the dredging stations: Plate 1: Flour. Plate 2: Whisked eggs. Plate 3: Combine Panko, Parmesan (if using), paprika, herbs, and remaining seasoning.
  4. Coat the fish (Double Dip Technique): Working one piece at a time, dredge thoroughly in Flour (shake off excess), dip completely in Egg wash, then coat heavily in the Panko mixture, pressing gently to adhere.
  5. Place the coated sticks on the prepared baking sheet, ensuring they are not touching.
  6. Lightly mist the tops of all the coated sticks generously with olive oil spray—this is key for crispness.
  7. Bake for 15–18 minutes, flipping the sticks halfway through to ensure even browning on both sides. The fish is done when the coating is deep golden brown and the internal temperature reaches 145°F (63°C).
  8. Serve immediately, piping hot, perhaps on a wire rack to prevent the bottoms from steaming.