Maturing a Childhood Favorite: Fishsticks

Like many of my fellow Americans, I grew up with my Macaroni and Cheese coming out of a blue box with flourescent orange cheese product that I could count on. Macaroni and cheese went together with fish sticks in my family about nine times out of ten, and to this day, I get nostalgic for the combination. Of course, my palate has matured a bit and I no longer feel all that great after preparing a meal of all that processed "wholesome goodness" that is advertised. I had heard good things about Alton Brown's stovetop macaroni and cheese, and knew I needed to try that, but it was really when I saw Elly make these Panko Crusted Fishsticks that I knew it was time to recreate the childhood meal. The macaroni and cheese was a bit of a bust, but I think I know what I did wrong, so I'll make it again and blog it when it is worthy. The fish sticks were fantastic. This is the first new recipe I've made in a while that we both knew, while eating, that it would become a part of our meal rotation for sure. They came together relatively quickly, were crunchy, yet still tasted very much like real fish. I loved the addition of the spices to the panko for added flavor. Kudos to Elly for coming up with such a great idea!

Panko Crusted Fish Sticks (from Elly Says Opa)

2 tilapia, cod, or other white fish fillets (about 3/4 lb.)

1 egg, beaten

1.25 cups panko

heaping 1/4 tsp. onion powder

heaping 1/4 tsp. garlic powder

heaping 1/4 tsp. paprika

salt and freshly ground pepper

1 Tbsp. canola oil

Preheat the oven to 450. Place a cooling rack on top of a baking sheet and spray lightly with cooking oil/spray. Cut the fish into strips. Beat the egg in one shallow bowl and use another shallow bowl or plate to mix together the panko, garlic powder, paprika, salt and pepper, and canola oil. Dip the fish strips into the egg and the into the panko mixture, coating on all sides. Place each strip on the prepared baking rack and bake for about 10 minutes, rotating the pan once halfway through, or until fish is flaky.