I use to like the ones processed fish sticks from the Nineteen Seventies. I’m now not sure if they still make fish sticks like this anymore, but this recipe did bring lower back a few reminiscences. This Fish stick recipe turned into part of a collaboration between me and every other YouTube channel named misty winters. The concept becomes to make something with fish and potatoes. Instead of making separate dishes, I determined to contain each substance into one unmarried recipe.
- 1/3 cup sour cream
- 1 tablespoon red wine vinegar
- kosher salt and black pepper
- 1/2 small head green cabbage, thinly sliced (about 2 cups)
- 2 carrots, grated
- 4 6-ounce tilapia fillets, split lengthwise
- 1/2 cup flour
- 2 large eggs, beaten
- 1 1/2 cups panko
- 1 3/4 cups canola oil, plus more if needed
- 1/2 cup ketchup
How to Make It
In a medium bowl, whisk together the sour cream, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and carrots and toss well.
Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Place the flour in a medium bowl, the eggs in a second medium bowl, and the panko in a third medium bowl. Coat the tilapia with the flour (tapping off any excess), dip in the eggs (shaking off any excess), then coat with the panko (pressing gently to help it adhere).
Heat the oil in a large nonstick skillet over medium-high heat. Cook the tilapia in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Serve with ketchup and coleslaw.Open Next Page To See More!