Susan and I are really quite fortunate that John will eat most anything we serve him. He is far from a picky eater. I still like to keep him in mind while planning meals and try to make one of his favorites each week. One of his favorite meals is fish sticks. I, on the other hand, have bad memories of the cardboard boxed Mrs. Paul’s and Van de Kamp’s fish sticks of my youth and would rather forgo them.
Here is how I satisfy the palate of a six year-old and make a fish stick that an adult will also find tasty.
1 large egg
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 ½ pounds cod fillets (or similar firm white fish), cut into wide strips
Preheat oven to 475° F. Line 9 x 17 baking sheet with aluminum foil, spritz lightly with cooking spray and set aside.
Lightly beat the egg in a wide, shallow bowl and season with salt and pepper. In another wide, shallow bowl, combine panko, Old Bay, and olive oil. (Mixing the olive oil with the panko will help the panko to brown.) First dip the fish in egg and then shake off the excess. Next, dredge in panko mixture pressing the fish into the panko to help it adhere then place on baking sheet.
Bake until lightly browned, approximately 12 to 15 minutes. Serve fish sticks with sauce and lemon wedges on the side.
½ cup light mayonnaise
¼ cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish