Panko-Crusted Tilapia Sticks

"These are not your typical "fish sticks". They taste so much better than the processed frozen variety, plus there are no preservatives or artificial ingredients! These Tilapia Sticks turn out moist on the inside and delightfully crispy on the outside and are sure to please both parents and kids. Serve as-is or with your choice of dipping sauce."
 
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photo by MarthaStewartWanabe photo by MarthaStewartWanabe
photo by MarthaStewartWanabe
Ready In:
23mins
Ingredients:
13
Serves:
2-4
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ingredients

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directions

  • Preheat oven to 425°F.
  • Slice tilapia filets into 1-inch wide x 3-inch long "sticks".
  • Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
  • In another shallow bowl, whisk egg. Then whisk in milk, ketchup, salt and pepper.
  • Lightly coat a medium-sized baking pan with cooking spray.
  • Dredge tilapia "sticks" in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
  • Bake for 5 minutes, rotate the baking pan (do not turn the fish sticks themselves) and return to the oven for another 2-3 minutes.
  • Allow to cool slightly, serve and enjoy!

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Reviews

  1. Would add a little more of the spices to the fish as it's so mild you nearly can't taste it. With extra spices this recipe will likely get a solid B+ from me. Will definitely make again with some tweaks.
     
  2. Nice crisp coating for tilapia with good flavor. We used bigger filet pieces and cooked them a little longer to be more appropriate for that size and it worked great. We also used chili sauce instead of regular ketchup. 4 of the 5 members of our family don't particularly care for most fish but even the ones that aren't big fans ate this well.
     
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RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
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