Prepare along with Geoffrey as he shares a developed method to satisfy a nostalgic yearning with this crispy, cheesy fish and homemade tartar sauce!
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Parmesan Panko Fish Sticks
DISH COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Overall: 1 hr 20 minutes (includes resting time).
Active: 20 min.
Yield: 2 portions.

Active ingredients.

One 10-ounce cod fillet, cut into 5 strips.
Kosher salt and newly ground black pepper.
1 cup mayo.
1/2 cup fresh parsley leaves, finely sliced.
1/2 bunch fresh dill, minced.
1/4 cup minced dill pickles.
2 tablespoons drained capers.
1 lemon, plus wedges for serving.
1 cup all-purpose flour.
3 large eggs.
1 cup panko.
1/2 cup finely ground Parmesan.
1 cup canola oil.

Instructions.

Season the cod with salt 1 hour before breading.

Integrate the mayonnaise, 1/4 cup parsley, dill, pickles and capers in a medium bowl. Stir in the juice from 1/2 lemon, examine spices and include salt and pepper if essential. Set the sauce aside.

Combine the flour and a pinch of salt in a shallow or medium bowl. Beat the eggs in a separate shallow bowl. Integrate the panko, cheese, staying 1/4 cup parsley and the enthusiasm from 1 lemon in another shallow bowl. This is your breading station.

Dredge the cod strips in flour, followed by the egg and finishing with the breadcrumb mix.

Heat the oil in a medium (10-inch) straight-sided pan or frying pan up until hot, 350 to 360 degrees F. Include the fish sticks and shallow-fry, turning so they brown uniformly, 4 to 6 minutes amount to.

Drain pipes the fish sticks on a paper towel-lined plate or cake rack and season with salt. Serve with the sauce and lemon wedges.

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Geoffrey Zakarian's Parmesan Panko Fish Sticks|Food Network.

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