Salmon Fish Sticks
- canola oil for frying
- 1 large egg, beaten
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1½ pounds skinless salmon, cut into 1-inch strips
- sea salt and ground black pepper to taste
- Preheat enough oil in a cast-iron skillet to be 1 inch deep over medium-high heat.
- Put egg, flour, and bread crumbs in three separate small bowls.
- Season salmon with salt and pepper. Dredge each piece in flour and shake off excess, dip in egg, and coat with bread crumbs.
- Fry fish in two batches until golden brown, about 1 minute per side; drain on a plate lined with paper towel.
Always remember to wash a cast iron skillet by hand with a nylon bristle scrub brush. If needed, use a pan scraper for stuck on bits. For extra sticky situations, simmer a little water for 1 minute, then use the scraper after cooled. Dry promptly and then rub with a very light layer of cooking oil, preferably while the cookware is still warm.
What others are saying
Katie Hason says:
Excellent! These salmon fish sticks are reminiscent of my favorite childhood dish, but way better! They're so good, I couldn't stop eating them. They're also incredibly quick and simple. The salt and pepper seasoning is basic, but I promise you don't need anything more than that. If you like salmon, you will absolutely love these.
Sam Dalton says:
Delicious, easy to make, and great with a remoulade dipping sauce that my wife makes. I've even got my parents hooked on these, the whole family loves these! They're really easy to make and best when cooked in a cast iron skillet.
Laura Griffin says:
Obsessed with these salmon fish sticks. They're my new favorite Friday night recipe to make. I want to also try them baked! That will be next. So glad I found this recipe.
Gary Myers says:
I really love the "Salmon and Chips" from Ivars in Seattle so I thought I would give this recipe a try. The only thing I would have done differently with this recipe is add a bit more of a spice kick like a bit of cayenne or cajun seasoning. Other than that really good and easy to make.
Jordan Clark says:
Delicious recipe! The salmon is kind of delicate when doing the egg wash and dredging, so don't handle it too rough. They fry perfectly with a nice crunch too. We made a delicious tomato dipping sauce, but it's good by themselves too.
David Le says:
My kids and I loved them! Easy to make. I tried air frying them too and turned out almost as good, maybe even crispier. Just wasn’t sure what sauce to accompany them so we used ketchup.