You and your kids will swear off those rubbery bags of frozen fish sticks once you’ve tried the real thing. And they’re surprisingly simple to throw together. While you could serve these up with a heaping helping of “chips” all wrapped up in newspaper, we find that serving them with a simple salad is a more balanced dinner. Remember: The less oil you use for frying the better, so try and use it sparingly.

fish sticks

1 tbsp. milk
2 large eggs, lightly beaten
1 lb halibut (or tilapia) fillets, cut into 1-inch strips
1 c panko break crumbs
1 tbsp. Italian seasoning blend
salt, to taste
ground black pepper
1 tbsp. (or less) vegetable oil (for frying)

1. Combine milk and eggs in a large bowl; stir with a whisk. Combine panko and seasonings in another large bowl.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan.

3. Place fish sticks in egg mixture, letting excess drip off. Quickly dip the egg coated fish in the breadcrumbs, making sure to coat all sides evenly.

4. Place coated fish sticks in the pan and cook until done, turning to brown all sides.

5. Let fish drain on paper towels and cool before serving. Serve with lemon wedges and tartar sauce (optional).

Recipe adapted from Andrea of Misc. Kitchen