Fish Sticks. I used to hate fish sticks so much.
Seriously though. The boxed fish sticks from my childhood ruined my appetite for fish sticks for so long until I had a good quality basket of Fish and Chips. I then realized, wow. Fish sticks can be delicious!! Fish and chips are one of my favorite things to order at seafood restaurants to date. So good!
Here is a healthier take on fish sticks made simply and deliciously! This dish is something I started making for my kiddos when they were younger and something that I still whip up for them regularly. Not only do my kiddos love them, so do Clayton and I! I mean, what is not to love about crispy pan fried salmon!
I love these “fish sticks” because it uses minimal ingredients and doesn’t require any fancy breading. It’s just simply tossed in an egg wash, then coated in panko. Any panko will do here, but I opt to use Ian’s gluten-free panko. I’ve tried a few grain-free variations and while they are still good, they just don’t get crispy like this original panko coated salmon stick. When I’ve made the grain-free ones they immediately ask me why they aren’t crunchy. So yeah, that’s why we are just keeping with the original recipe. It doesn’t need to be tampered with 😉
You can whip these up in just 20 minutes and have dinner on the table in no time. My kids prefer theirs with ketchup (we use Primal Kitchen’s no sugar Ketchup) and Clayton and I love eating ours with my Whole30 tartar sauce! Yum!!
Easy Crispy Salmon Sticks
- 1.5 lbs salmon (skinless) at least 1 inch thick
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 egg
- 1 tsp water
- 2 cups panko breadcrumbs I use Ian's GF Panko
- 3 tbsp avocado oil
- Cut salmon into approximately 1.5 inch wide strips. If your salmon is really wide, you may need to cut some of the longer strips in half again, crosswise, to create smaller sticks.
- Pat dry the salmon strips and then season generously all over with the kosher salt and pepper.
- In a bowl, whisk the egg and the water until well combined and frothy. In a separate bowl, place the panko breadcrumbs.
- Using one hand, individually dip each salmon stick into the egg wash and roll to coat evenly. Shake off excess. Using your other hand, roll the salmon into the panko to coat all over. Set aside on a clean plate and continue until all of the salmon is breaded. (I like to use separate hands to prevent too much caking and to make it easier to work with).
- Heat oil a large, non-stick skillet over medium heat. When very hot but not yet smoking, gently lay the salmon sticks in the oil and cook on each side until golden brown and crisp, 2 to 3 minutes per side. Transfer cooked salmon sticks to a paper-towel lined plate.
- Serve salmon sticks with dipping sauce of your choice and enjoy!