Homemade Fish Sticks

Method

1. Prepare homemade panko: Cut sandwich bread into pieces, blend in a food processor until flaky. Spread on a baking sheet lined with foil. Dry in oven at 100-120°C for about 20 minutes, stirring occasionally, until dry and crunchy.
2. Prepare the fish: Use hake fillets. Remove skin using a flexible knife if desired. Check for bones and remove with tweezers. Cut into stick-shaped pieces of uniform size.
3. Prepare the batter: Mix flour and water to a thin, fluid consistency, similar to a veil. It should be liquid enough to coat the fish lightly.
4. Bread the fish: Dip each fish piece into the batter, let excess drip off. Then coat in the dried panko breadcrumbs, pressing lightly to adhere. For extra crunch, you can double bread, but a single coating is recommended to keep the fish-to-bread ratio higher.
5. Fry: Heat sunflower oil in a deep pan to 160-170°C. Test with a breadcrumb; it should sizzle. Fry fish sticks in batches, not overcrowding, for about 2-3 minutes until golden and crispy, turning once. Drain on paper towels.
6. Season: Sprinkle with salt and grate lemon zest over the top. Serve immediately.