The panko breadcrumbs make these fish sticks especially crispy. They can also be served as an appetizer.
1 1/2 lbs. cod or other firm-fleshed white fish fillets
1 cup all-purpose flour
1 1/2 tsp. seasoned salt
1 tbsp. kosher salt
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
2 eggs, beaten
2 cups panko breadcrumbs
Vegetable or canola oil, for deep-frying
1 cup reduced-fat mayonnaise
1 canned chipotle chile in adobo, chopped
1. Rinse and dry fish fillets, cut into 1-inch-wide strips, and set aside.
2. In a shallow dish, combine flour, seasoned and kosher salts, garlic powder, and black pepper. In two separate shallow dishes, place eggs and panko breadcrumbs.
3. In a deep skillet, heat 2 to 3 inches oil to 350°F. Coat fish strips with seasoned flour, then dip into eggs and dredge in breadcrumbs. Place strips in hot oil; do not crowd pan. Cook until golden brown, turning once, 5 to 6 minutes. Drain on a paper towel-lined platter.
4. In a small bowl, mix mayonnaise with chipotle pepper and serve alongside fish.