Parmesan Fish Sticks


  • ½ kilo fresh or frozen white fish fillets
  • ½ cup evaporated milk or full cream milk
  • ½ teaspoon fine salt
  • ¼ teaspoon ground white pepper


  • 1 cup sifted all-purpose flour
  • ½ teaspoon fine salt
  • ¼ teaspoon ground white pepper
  • 2 pieces eggs
  • 2 teaspoons milk
  • 1 cup Japanese breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon dried basil
  • ½ cup cooking oil for frying

Spanish Tomato Sauce:

  • ¼ cup olive oil
  • 1 piece onion chopped
  • 3 cloves garlic
  • 1 cup tomato sauce
  • fine salt and ground black pepper to taste

Creamy Garlic Dip:

  • ¼ cup mayonnaise
  • ½ tablespoon minced garlic
  • ¼ teaspoon fine salt
  • ¼ cup sour cream
  • 1 tablespoon chopped parsley
  • 1 tablespoon Dijon mustard
  • ½ teaspoon lemon juice


Parmesan Fish Sticks:

  1. Pat fish fillets dry with paper towels. Cut into long strips, then set aside.
  2. Combine milk, salt, and pepper in a bowl. Soak fish fillets in this mixture for 5 minutes. Drain.
  3. Combine flour, salt, and pepper in a clean plastic bag. In a shallow bowl, lightly beat the eggs with milk. In another bowl, combine breadcrumbs, parmesan cheese, parsley, and basil.
  4. Put the fish sticks in the plastic bag with flour, 4-5 pieces at a time, and shake to coat. Dust off excess flour.
  5. Dip fish sticks in the beaten egg mixture, then coat with the seasoned bread crumbs. Arrange fish sticks on a plate and leave to chill in the refrigerator for 15-20 minutes to allow coating to set.
  6. Heat cooking oil over medium heat. Fry the Parmesan Fish Sticks until golden brown on both sides. Serve with Spanish Tomato Sauce or Creamy Garlic Dip.

Spanish Tomato Sauce:

  1. In a small sauce pan, heat olive, then sauté the onions.
  2. Add garlic.
  3. Add tomato sauce and bring to boil.
  4. Lower heat and simmer for 8-10 minutes.
  5. Season with salt and pepper. Set aside.

Creamy Garlic Dip:

  1. Combine all the ingredients in a bowl and mix well.