Halibut Fish Sticks

By á-46

A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, they're sautéed rather than deep-fried.

Ingredients

• •1 1/4 cups panko (Japanese breadcrumbs)
• •1 large egg
• •1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3x3/4-inch strips
• •3 tablespoons olive oil, divided
• •INGREDIENT TIP
• The panko (Japanese breadcrumbs) for the fish sticks can be found in the Asian foods section of some supermarkets, as well as at Asian markets

Details

Servings 4

Preparation

Step 1

Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.

•Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish.