Panko-Crusted Fish Sticks
Ingredients
- avocado or extra virgin olive oil (enough to coat the pan)
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Salt and pepper (plus a flaky or coarse sea salt for topping which is optional)
- Lemon juice
Preparation
Heat oil in a large pan over medium heat
Beat your egg in a bowl
Pour breadcrumbs on a plate
Sprinkle a little bit of salt and pepper over the fish
Coat each piece of fish in the egg (dripping any access egg off of the fish) and then place into the Panko until evenly coated
Once oil is heated, add breaded fish to the pan (making sure not to crowd the pan) and cook until golden brown on the bottom
Flip and cook a few minutes more until golden on the reverse side
Place on a paper towel-lined plate and top with a little flaky or coarse sea salt and a squeeze of fresh lemon juice
Store any leftovers in the refrigerator for a day or two, warming on the stove before serving