The childhood classic, all grown up.
- 1 pt. cherry tomatoes, cut into quarters
- 2 cloves garlic, grated
- kosher salt
- 2 c. panko bread crumbs
- 2 large eggs
- 1 c. all-purpose flour
- 20 oz. cod, cut into 1″ tenders
- Freshly ground black pepper
- Vegetable oil, for frying
- 1/4 c. finely sliced fresh basil, plus more for garnish
- In a medium mixing bowl, combine tomatoes, garlic and 1/4 teaspoon salt. Set aside.
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3. In a large cast-iron skillet over medium-high heat, add 1″ of oil. When pan is hot but not smoking, add fish sticks. Cook in batches to avoid over-crowding the skillet. Fry until golden brown, 1 to 2 minutes per side. Transfer to a paper-towel lined plate and season with salt immediately.
3. Just before serving, slice basil and add to tomato mixture. Top fish sticks with bruschetta and garnish with basil.