Preheat pan with olive oil over medium heat.
Prepare bowls: one bowl with crumbs, another with egg and water, beaten, and the third with flour.
Season fish with salt and species. Coat each piece of fish with flour and shake off excess, then dip in egg and coat in breadcrumbs.
Fry fish in batches until golden brown, about 2 minutes. Drain and transfer to a paper towel–lined plate. Season with salt.
Serve fish sticks with zucchini chips and ramekin of sundried tomato sauce. Serve with parsley.
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