How to cook Creole Sriracha Fish Sticks
- 3 whitefish fillets (or swai, striped pangasius, sea bass, tilapia, red snapper, etc.), about 5-6 ounces each
- 3 tablespoons sriracha hot chili sauce
- 3 eggs, beaten
- 1 cup flour
- 1 1/2 cups panko bread crumbs
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon creole seasoning
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- Cooking oil for deep frying
- Sweet and sour sauce to dip
- Sriracha to dip
- Mix seasoning blend and set aside. In 3 separate bowls, place panko, flour and beaten eggs.
- Add 1 tablespoon of seasoning blend to each bowl, and mix well.
- Add 1 tablespoon of sriracha sauce to the beaten eggs and mix well.
- Slice each whitefish fillet lengthwise, then cut in half, you should get 4 fish sticks out of each whitefish fillet. Season whitefish with remaining seasoning blend, sriracha, mix well and set aside.
- Heat oil in a pot over medium heat. Remember to not fill the pot over half full with oil to prevent spills. Heat oil to 350°F (175°C).
- To prepare fish sticks, take fish sticks and place in flour, lightly flour fish sticks then place in beaten eggs, allow excess egg mixture to drip off, finally place in panko and press panko into the fish sticks, coating both sides well. Place fish sticks on a tray and repeat.
- Place fish sticks, about 4 at a time, into hot oil and cook for about 3-4 minutes on each side or until fish is nice and golden brown. Repeat.
- Drain on paper towels then transfer to a wire cooling rack so fish remains crispy.
- Serve the fish sticks with sweet and sour sauce and extra sriracha sauce.
Prep time: 10 mins
Cook time: 20 mins
The Creole Sriracha Fish Sticks recipe is simple to cook and very tasty too!
This recipe for Creole Sriracha Fish Sticks serves/makes: 4 servings
The Creole Sriracha Fish Sticks recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Whitefish
Preparation Method: Deep Fried
(more Deep Fried