Panko Crusted Fish Sticks

​When I was pregnant with my second child, I craved seafood.  One of the ways that I satisfied my bizarre craving was with fish sticks.  I must have consumed at least 20 pounds of the frozen fish over the course of 9 months.  As if frozen fish sticks were not offensive enough on their own, I took it to the next level and I dipped them in ketchup before I indulged!  (I know, the thought of that is absolutely revolting to me too.)  I wish I would have had the energy to make homemade fish sticks back then when I was eating massive amounts of them.  

I adapted this recipe for fish sticks from Cooking Light October 2012.  

Panko Crusted Fish Sticks
1 Tablespoon 2% milk
2 eggs
1 pound mahi mahi
1 cup panko
2 Tablespoons canola oil
1/4 cup light sour cream
3 Tablespoons light mayonnaise
1 Tablespoon relish

​Combine milk and eggs in a shallow dish.  Place panko in a separate shallow dish.  Cut fish into 1/2" strips.

 Dip each fillet into egg mixture.

Dip into panko.

Heat oil in skillet.  Add 1/2 of fish to hot oil and cook 4 minutes on each side.

​Repeat with remaining fish.  Drain on paper towels.

​​Combine mayonnaise, sour cream and relish.  Serve with fish sticks.

​Ironically, that same child that was in my belly while I was eating huge amounts of fish sticks, absolutely LOVES them today.  At the age of fourteen, she still requests fish sticks occasionally and is perfectly happy with a fish stick dinner.  I was super happy that she loved my homemade version even more than the frozen sticks.  (Yea! A small victory for mom.)

​Make a batch of homemade fish sticks - but I don't recommend dipping them in ketchup.  Stick to the tartar sauce and enjoy.

Ciao!

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