Fish Sticks

INGREDIENTS:

  • 2 cups Colonna Panko Bread Crumbs
  • 1 cup of All-purpose flour
  • 2 large Eggs, lightly beaten
  • Colonna Coarse Kosher salt and freshly ground Black Pepper
  • Vegetable oil, for frying
  • 1 pound Sole Fillet, cut into 1-by-3-inch pieces
 

DIRECTIONS:

  1. Place Colonna Panko Bread Crumbs, flour, and eggs into three separate shallow dishes; season with salt and pepper. Working in batches, dredge fish in flour, shaking off and excess; dip into egg. Transfer fish to Panko bread crumbs covering fish completely and pressing lightly to adhere.
  2. Fill a large skillet with enough vegetable oil to reach a depth of 1/4 inch; heat over medium-high heat.
  3. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season to taste.

Serve immediately

Alex Colonna