1 kilogram (ca. 2.2 pounds) boneless cod or halibut fillets, cut into thick strips
120g (1 cup) flour
1 teaspoon salt
½ teaspoon black pepper, freshly ground
240g (2 cups) Japanese panko or normal plain breadcrumbs
2 tablespoons vegetable oil
Preheat oven to 230C/450F degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, salt and black pepper. Set aside.
In another bowl, beat the eggs. Set aside.
Place the breadcrumbs in a separate bowl. Set aside. You should now have three bowls set up and ready for dredging, or covering the fish with the outer breading.
First, coat a piece of fish with beaten egg mixture, then the flour mixture, then back into the egg mixture. Finally, coat the fish strip with the breadcrumbs and place on the baking sheet. Follow this procedure for enough pieces of fish to fit uncramped on one baking tray.
Brush oil on top of each fish finger and place the baking sheet into the oven for 10 minutes. Turn the “fingers” once, brush with oil again and cook until golden brown, about 5-7 more minutes.
Serve with fresh lemon slices on the side, homemade ranch dipping sauce or remoulade, and even ketchup if you fancy.
Switch up the seasoning in the flour by adding in a little onion and garlic powder or smoked paprika.
Recipe by Thanks For The Food at https://thanksforthefood.com/baked-fish-sticks/