At last, a recipe for my Salmon Fish Sticks with Wasabi Aioli. I apologize for the delay as I tempted many of you a month ago with a photo on my Facebook page. But I will say that it was worth the wait because these upgraded fish sticks are just what we need this week to remind us that even the most kid-friendly eats can be remade into a delightful meal for adults. Trading out cod with salmon and adding a bit of Japanese flair to the dipping sauce makes for the best fish sticks I’ve ever had. The only thing I can think of to make this better is to use my absolute fave fish red snapper.
- Salmon Fish Sticks Ingredients
- 1 lb fillet of salmon, skinless
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 tsp salt
- 1 tsp garlic powder
- Wasabi Aioli Ingredients
- 1/2 cup mayonnaise
- 1 tbsp wasabi paste
- 1 tsp ginger, grated
- 2 stalks green onion, chopped
- salt, to taste
- Preheat oven to 450 degrees F. Line a baking sheet with foil and coat with nonstick spray; set aside.
- Slice the salmon into 1/2-inch thick pieces.
- Fill three bowls: one with flour, the second with eggs and the third with panko, salt and garlic powder - mix until combined.
- Coat each piece of salmon with flour, then dip into the egg mixture and bread with the seasoned panko. Place the breaded fish onto the prepared baking sheet in a single layer.
- Bake for 12-15 minutes, until golden brown.
- In a bowl, combine all aioli ingredients and mix. Serve alongside fish sticks.