Crispy Cheddar Fish Sticks

Name: Crispy Cheddar Fish Sticks
Yield: 4
Ingredients: 1 cup panko (Japanese-style) breadcrumbs; 4 ounces Cabot Extra Sharp Cheddar, finely grated (about 1 cup); ¼ teaspoon plus ½ teaspoon salt; ½ cup King Arthur Unbleached All-Purpose Flour; ¼ teaspoon ground black pepper; 2 large egg whites; 1½ pounds cod, haddock or mahi mahi fillets; Marinara or tartar sauce (optional)

Servings

4

After making this fish sticks recipe, we promise you’ll never go back to the frozen kind! While they do require more work than those you buy and just pop into the oven, they are definitely worth the effort. Coated in a mixture of baked panko breadcrumbs, finely grated Cabot Extra Sharp Cheddar and salt, these fish sticks are full of amazing flavor. Make, enjoy and share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

Ingredients

1 cup panko (Japanese-style) breadcrumbs
4 ounces Cabot Extra Sharp Cheddar, finely grated (about 1 cup)
¼ teaspoon plus ½ teaspoon salt
½ cup King Arthur Unbleached All-Purpose Flour
¼ teaspoon ground black pepper
2 large egg whites
1½ pounds cod, haddock or mahi mahi fillets
Marinara or tartar sauce (optional)

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Directions

PREHEAT oven to 425°F. In a shallow bowl, combine panko breadcrumbs, Cabot Extra Sharp Cheddar and ¼ teaspoon salt. Toss together until well combined, breaking up any lumps of cheese. Spread mixture out in an even layer on a nonstick baking sheet (or baking sheet coated with cooking spray). Bake crumbs for 3 to 4 minutes until golden in spots, watching carefully so they don’t burn.
SCRAPE up crumbs and redistribute, returning to oven until golden all over, about 2 more minutes, watching carefully again. Scrape crumbs back into a shallow bowl, let cool briefly and then break up into fine crumbs with a fork or by hand.
MIX together flour, ½ teaspoon salt and pepper in another shallow bowl. In a third bowl, whisk egg whites until slightly frothy.
CUT two-thirds of fish into 1-inch wide strips (use thicker parts, reserving thinner portions for Fish Tacos). Blot all fish dry with paper towels. Dip each strip in flour mixture, coating all over. With one hand, dip first strip in egg whites then, with other hand, roll in the crumbs and place on baking sheet. Repeat with remaining strips.
PLACE remaining uncut fish in a small baking dish. Place fish sticks and fish in oven just until cooked through to center, about 5 to 8 minutes for 3/4-inch-thick fish. Serve fish sticks with tartar sauce for dipping, if preferred.
BE sure to use the leftover fish in this Fish Tacos with Mandarin-Avocado Salsa recipe. Cabot is owned by 1,000 farm families who work hard to ensure that all our products are made using only the finest ingredients. We’d love to hear your thoughts so, if you’d rate and review this fish sticks recipe, we’d really appreciate it!