These crispy baked fish sticks are easy to prepare and get their Asian-style flavor from a duo of dipping sauces: sweet Thai chili and homemade Cilantro-Lime Mayo.

Baked Asian Style Fish Sticks

These easy-to-make fish sticks are coated in a blend of panko crumbs and fresh lime zest and baked at a high heat to give them a delicious crunch.

Served with a choice of two Asian-style dipping sauces – a store-bought sweet Thai chili sauce and an easy, homemade alternative to tartar sauce flavored with fresh cilantro and lime juice – they make a tasty change from plain baked or broiled fish.

Panko-crusted, oven baked fish sticks on a serving plate with sweet Thai chili sauce and an Asian-style tartar sauce.

Baked Asian Style Fish Sticks

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These crispy, oven-fried fish sticks are easy to prepare and get their Asian-style flavor from a duo of dipping sauces – sweet Thai chili and homemade Cilantro-Lime Mayo.

Ingredients

  • 4 tilapia fillets, about 1-1/2 lbs
  • 2 eggs
  • 3 tablespoons milk
  • 1-1/2 cups panko crumbs
  • Zest of 1 lime
  • Salt and freshly ground black pepper
  • 1-1/2 tablespoons vegetable oil
  • Sweet Thai chili sauce

For the Cilantro-Lime Mayo:

  • 1/4 cup mayonnaise
  • 1-1/2 tablespoons fresh lime juice
  • 1 clove garlic, finely minced
  • 2 tablespoons fresh cilantro, chopped

Instructions

  • Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
  • Prepare the Cilantro-Lime Mayo by combining the mayonnaise, lime juice, garlic and chopped cilantro in a mixing bowl. Transfer to a small serving bowl, add some Thai chili sauce to a second serving bowl and set both aside until ready to use.
  • Quarter each tilapia fillet lengthwise, then cut crosswise into 3-inch long pieces.
  • Beat the eggs and milk together in a shallow dish (a pie plate works well).
  • Combine the panko, lime zest, salt, a few grinds of black pepper and the oil in a separate shallow dish. Use your fingers to combine thoroughly so the oil is distributed evenly through the crumbs.
  • Dip each piece of tilapia in the egg mixture, allow the excess to drain off, then roll in the panko mixture, pressing gently to make sure the crumbs adhere.
  • As you work, transfer the fish sticks to the baking sheet leaving about an inch of space between them.
  • Bake the fish for 15 to 18 minutes, or until the crumbs are crisp and golden and the fish flakes easily.
  • Serve immediately, passing the dipping sauces at the table.
Calories: 567kcal, Carbohydrates: 33g, Protein: 54g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 18g, Cholesterol: 197mg, Sodium: 615mg, Fiber: 2g, Sugar: 3g
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