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Panko n' Parm Fish Sticks

January 30, 2018

Fish is kind of a taboo topic for me. I've only recently gotten on board the fish train and I'm still extremely particular about the kind of fish I'll eat, and how its prepared. I generally stick with salmon and cod, both pretty mild. I recently added mahi-mahi to my short list because of how subtle and tender it is. Its the kind of fish that really takes on whatever sauce or flavor its cooked in. After some subtle pushing from my mother to try it out, I bought some today to turn into a healthy dinner for my family. My daughter is 1 and a half and is just as particular as her mama. I try to switch up her foods so that she gets to try lots of different flavors and textures, if she doesn't like it...oh well back to the drawing board! But what is not to like about fish sticks?? She loves the ones from the freezer, so why not just take them and make them with real hearty wild fish? Today I did just that and you know what? She GOBBLED them up! We dipped them in homemade tarter sauce and they were delicious. The best part? You can freeze some prepared sticks and pop them into the oven whenever you're in the mood for a crunchy, oven fried fish stick. Definitely try these out with your favorite fish, feel free to sub any of the seasonings with ones you prefer! 




1 lb mahi-mahi or fish of your choice, cut into 1 inch pieces 

1/3 cup flour

1 tsp old bay seasoning

1/2 tsp seasoned salt

1 cup panko bread crumbs 

1/3 cup grated parmesan cheese

1 tsp dried dill 

2 eggs

1 tsp franks red hot sauce

1 tbsp water





1. Create three bowls for your breading stations, one for flour mixed with old bay seasoning and seasoned salt, one with the panko, parmesan cheese, and dill, and one for the eggs, hot sauce, and water. 

2. Take each piece of fish at a time, dredge in the flour mixture, then the egg mixture, and finally the panko mixture. Place all finished and coated fish sticks on an oiled parchment covered cookie sheet. 

3. Either pop the coated fish sticks in the freezer, or bake at 425 for 8 minutes, flip, and cook for another 7-8 minutes until both sides are crispy and browned!














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