Lemon and Dill Panko Crusted Fish Sticks
My kids have been loving fish lately so I’ve been trying to come up with fun and different recipes to keep them interested in eating it. I decided to try my hand at making homemade fish sticks. For the coating I combined some plain panko with lemon zest, fresh dill, garlic powder, sea salt, and freshly cracked pepper. I baked them at a high heat for a short time and they turned out crispy on the outside and tender and flaky on the inside. I served these fish sticks with the Creamy Cucumber Dill Sauce and Spicy Mango Coleslaw for a healthy and delicious dinner. My son gobbled up a bunch of these fish sticks and loved them without the sauce. My husband and I also really enjoyed them and thought they tasted great with the sauce. My daughter, peeled off the panko coating, but loved the fish with the sauce. It’s a great day when the entire family likes what I make for dinner!
Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
Place the flour on a shallow plate. Combine the milk and egg together in a small bowl; whisk until well combined. Place the panko on a shallow plate and add the lemon zest, fresh dill, sea salt and freshly cracked pepper, to taste; mix together until well combined.
Cut the fish into strips. Coat each piece of the fish in the flour then dip into the egg mixture followed by the panko crumbs. Place the coated fish on the baking sheet. Repeat with the remaining fish. Spray all the fish with a bit of olive oil cooking spray.
Place into the oven and bake for 10 minutes or until the fish is cooked through and flakey. Turn the oven to broil then cook, watching very carefully so they don’t burn, for a few minutes to get golden brown on top. Serve with the cucumber dill sauce on the side, if desired, along with lemon wedges. Enjoy.