Homemade Fish Sticks

• •
  Fish, White, Raw (Unspecified Variety)(454g)
• •
  Flour, All-Purpose, White(120g)
• •
  Tony Chachere's Original Creole seasoning blend(10g)
• •
  Egg, Whole, Large
• •
  Bread Crumbs, Panko, Dry(240g)
• •
  Vegetable oil(60g)

Instructions

1. 1Thaw the white fish completely if frozen, then pat dry with paper towels to remove excess moisture. Cut into sticks approximately 3 inches long, ½ inch wide, and no thicker than ½ inch.
2. 2Set up three shallow bowls for breading: combine the flour with half the Tony Chachere's seasoning in the first bowl; whisk the eggs in the second bowl; mix the panko breadcrumbs with the remaining Tony Chachere's seasoning in the third bowl.
3. 3Bread the fish sticks one at a time by dredging through the flour mixture, shaking off excess, then dipping into the egg, and finally coating thoroughly with the seasoned panko. Place breaded sticks on a clean plate.
4. 4Heat the vegetable oil in a small skillet over medium-high heat for 2–3 minutes until a pinch of breadcrumbs sizzles immediately upon contact, indicating the oil has reached frying temperature (approximately 350–375°F).
5. 5Working in batches to avoid overcrowding, fry the fish sticks 2–4 minutes per side over medium-high heat until the breading turns golden brown and the fish is opaque throughout. Transfer each batch to a paper towel-lined plate to drain.
6. 6Monitor oil temperature throughout cooking—if it begins to smoke, remove the pan from heat for 30 seconds to cool slightly. Add a small amount of additional oil if needed and allow it to fully heat before resuming.
7. 7Let the fish sticks cool for 2–3 minutes, then divide evenly into 4 airtight containers while still warm for meal prep storage.
8. 8Serve with your preferred dipping sauce when ready to eat.