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.
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.
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Baked Asian Style Fish Sticks
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
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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.
Nutrition
Calories: 567kcal, Carbohydrates: 33g, Protein: 54g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 18g, Cholesterol: 197mg, Sodium: 615mg, Fiber: 2g, Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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