All questions

A question about a recipe: Lime and Tarragon Aioli with Panko-Crusted Fish Sticks

E6140a68 5fc6 4ee9 a94e a1d4cf811e0f  food52 02 21 12 8375

I have a question about the recipe "Lime and Tarragon Aioli with Panko-Crusted Fish Sticks" from sdebrango. Any thoughts on whether baking or sauteeing would be a suitable sub for deep frying? Thanks.

asked by pinecot almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
4 answers 1587 views
sdebrango
sdebrango

Suzanne is a trusted source on General Cooking.

added almost 7 years ago

I think you could do either, I have never baked them but have pan fried rather than deep fry, they turned out fine with an inch or so of oil in the skillet. Let me know how they come out if you bake them.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
sdebrango
sdebrango

Suzanne is a trusted source on General Cooking.

added almost 7 years ago

If you are going to bake them I would do on high heat 425 degrees so they are done rather quickly.

dnvoss
added almost 7 years ago

I have been successful baking with panko coated fish by very lightly spraying them with oil and then cooking at a high heat on a preheated baking sheet.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
sexyLAMBCHOPx
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 7 years ago

I would place the fish in the oven as stated above but use a cooking grid on top of the baking sheet.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52