Ingredients
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
Preparation
Step 1In a medium mixing bowl, combine tomatoes, garlic and 1/4 teaspoon salt. Set aside.
Step 2Prepare breading station with 3 large mixing bowls: one bowl with panko mixed with 1/2 teaspoon salt, another with eggs beaten with 1 tablespoon water, and the last bowl with flour. Season fish with salt and pepper. Coat each piece of fish in flour and shake off excess, then dip into egg and coat in bread crumbs. Repeat steps for remaining fish and set aside on a plate.
Step 3In 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.
Step 4Just before serving, slice basil and add to tomato mixture. Top fish sticks with bruschetta and garnish with basil.
