Do you want a tasty appetizer, starter, or main course? Prepare the super crunchy cod sticks. Very easy to make and they will amaze everyone. I assure you that you will make a great impression if you prepare them as an appetizer, fried and served hot to enjoy all their crunch. How many times have we bought the classic frozen sticks for our children, especially for those who do not like fish, but there is no comparison with these genuine sticks made with fresh cod fillet super crunchy, without adding any other ingredient, just cut the fillet into strips, pass it first in flour, then in egg, and finally in these wonderful bread flakes that will give the winning touch. I find this bread in some supermarkets, but alternatively, you can use panko which is more common. So don’t wait, try them and enjoy them immediately!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 30 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2.2 lbs cod fillet
- 3 eggs
- as needed flour for breading
- 7 oz bread flakes (or panko)
- as needed oil for frying
- salt
Tools
- Deep Fryer
Steps
Take the cod fillet and cut it into sticks about 1 inch wide, place them on absorbent paper and gently pat them dry, then pass them in the flour, in the beaten egg seasoned with a pinch of salt, and finally coat them in bread flakes or panko. When you have finished breading all the pieces, let them rest for about 20 minutes in the refrigerator.
Meanwhile, turn on the fryer to 340°F. When the oil has reached the temperature, place a few pieces at a time in the basket.
Let them cook for about 3 minutes or until golden brown.
Lift the basket, drain, and serve.
Storage
The cod sticks should be consumed immediately to enjoy all their crunchiness. But if there are any leftovers, you can reheat them for 3 minutes in an air fryer or traditional oven.
Variation
If you do not like fish, you can replace it with chicken breast and proceed in the same way, cutting the breast into strips and following the breading as per the recipe.
