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Pat fish fillets dry with paper towels. Cut into long strips, then set aside.
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Combine milk, salt, and pepper in a bowl. Soak fish fillets in this mixture for 5 minutes. Drain.
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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.
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Put the fish sticks in the plastic bag with flour, 4-5 pieces at a time, and shake to coat. Dust off excess flour.
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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.
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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.