Canal House Cooking's Fish Sticks

Ingredients

• 1 1/2 cups panko
• 1 cup flour
• 3 eggs
• 1 pound cod filet, preferably center cut
• Salt and pepper
• Canola oil

Directions

1. Add the panko to a food processor and pulse until the crumbs are quite small, then pour them into a wide, shallow dish. Place the flour in a second wide dish, and whisk the eggs in a third. Set everything aside.
2. Slice the fish into thick, even pieces, about 3/4 inch thick and 3 inches long. Sprinkle the fish on all sides with salt and pepper. Coat each piece separately, moving it through the flour first, then the eggs, and finally the panko. If you want, you can place the breaded fish sticks on a wire rack as you go and let them sit for up to 1 hour before frying.
3. Pour enough oil into a large cast-iron skillet to come 1–2 inches up the side. Warm it over medium heat until hot but not smoking; a candy thermometer should read 350 degrees F.
4. Fry the fish sticks in batches so the pan stays roomy, cooking them in the hot oil until they are golden on every side, 5–6 minutes. Use metal tongs or a slotted spatula to move them to a wire rack set over paper towels. Salt them while they are still hot. Serve with lemon wedges and/or tartar sauce.