8ounces cod, hake, or halibut, cut into four equal strips about 3/4-inch to 1-inch thick
Salt and pepper
1cup panko bread crumbs, crushed
1 egg, beaten
2 tablespoons flour
1 tablespoon cornstarch
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2–3 tablespoons canola or peanut oil
Instructions
Pat fish dry on all sides. Fit wire rack in baking sheet. Place panko in pie plate and set aside.
In a medium bowl, whisk together egg, flour, cornstarch, paprika, garlic powder, salt, and pepper into a thick paste. If paste is too runny to adhere to fish, whisk in more cornstarch, 1 teaspoon at a time. If paste is too thick to submerge fish in, add water, 1/2 teaspoon at a time. Submerge fish in paste, covering all sides.
Working with one fish strip at a time, lift fish out of paste and place in panko. Turn to coat with crumbs, pressing to ensure they adhere. Place coated fish stick on wire rack. Repeat with remaining fish. Move rack to refrigerator to chill for 1 hour, or up to 4 hours.
Place three layers of paper towel on a plate. In a large nonstick skillet, heat oil over medium-high until just smoking. Add fish sticks and cook for two minutes. Carefully turn over and cook two minutes more. Return to first side and cook two minutes. Remove fish to paper towels to drain. Serve hot with tartar sauce, malt vinegar, and/or ketchup.