Geoffrey Zakarian's Parmesan Panko Fish Sticks Food Network

Cook along with Geoffrey as he shares a grown-up way to satisfy a nostalgic craving with this crispy, cheesy fish and homemade tartar sauce!
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Parmesan Panko Fish Sticks
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 20 min (includes resting time)
Active: 20 min
Yield: 2 servings

Ingredients

One 10-ounce cod fillet, cut into 5 strips
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/2 cup fresh parsley leaves, finely chopped
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

Directions

Season the cod with salt 1 hour before breading.

Combine the mayonnaise, 1/4 cup parsley, dill, pickles and capers in a medium bowl. Stir in the juice from 1/2 lemon, check seasoning and add salt and pepper if necessary. 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. Combine the panko, cheese, remaining 1/4 cup parsley and the zest 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 mixture.

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

Drain the fish sticks on a paper towel-lined plate or wire 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
https://www.youtube.com/watch?v=9MvpyFuq0m4