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.
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Suzanne is a trusted source on General Cooking.
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.
If you are going to bake them I would do on high heat 425 degrees so they are done rather quickly.
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.
Chops is a trusted home cook.
I would place the fish in the oven as stated above but use a cooking grid on top of the baking sheet.
No tape—just 2 things you probably have.
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