Ingredients (serves 4):
- 12 ounces (350 grams) fish fillet (such as mullet, tilapia, or cod), skinless
- 1 egg
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions:
- Preheat the oven to 430°F (220°C). Line a baking sheet with parchment paper.
- Cut the fish fillets into strips.
- In a bowl, mix the egg, mustard, salt, and pepper. In a separate bowl, mix the panko breadcrumbs with the olive oil.
- Dip the fish strips into the egg mixture, then coat with the panko mixture. Arrange on the baking sheet.
- Bake for 15-20 minutes, until the fish is golden brown.
- While the fish is in the oven, mix all the sauce ingredients.
- Serve immediately with the sauce.
Important tips:
Crispiness secret: Panko! If you don't have panko breadcrumbs at home, don't skip it. Panko breadcrumbs, which are now sold in most stores and supermarkets, give the fish its wonderful crispiness. Using regular breadcrumbs will result in baked fish sticks without the crispiness.
The fish: Any white fish will do, but I recommend affordable options like mullet, tilapia, or cod. Be sure to buy fresh fish, not frozen, which contains a lot of phosphates and a significant amount of water. You don't need to rush to a fish store for this – many supermarket branches now sell fresh fish, often in the deli section or in refrigerators near the deli meats.
Freezing: I recommend preparing a good amount of fish and freezing it before baking. This way, whenever you want hot and crispy fish sticks, you can simply pull them from the freezer and bake them for a short time.