Made at Home: Classic Fish Sticks

Blog_February 05, 2013

Sure, our taste buds and the discerning ability of our appetites change over time. But there are some meals that taste great at age 4 and age 40. They are different for everyone, but for me, I always loved fish sticks as a kid (which, let’s face it … don’t often include a lot of fish). As an adult I stay far away from any processed fish product. Happily, though, I can make fish sticks with sustainable, healthy fish choices so I can fix that craving when it occurs. And they are so much better than greasy, mushy processed fish sticks! Oh, and did I mention, done in 30 mins or less?

To make this a super kid-friendly meal (or in my case, just because it tastes good) you can serve with mac and cheese and zucchini/squash fries. To make the “fries”, simply cut the squash into quarters, toss with olive oil, season with S/P, and bake at 400 for about 15 minutes.

Made at Home: Classic Fish Sticks

 
Recipe Type: Entree
Cuisine: American
Author: Slightly adapted from Cooking Light
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
Make fresh and crispy fish sticks at home, from scratch!
Ingredients
  • 1 tbsp. 2% milk
  • 2 large eggs, lightly beaten
  • 1 pound halibut or tilapia (see notes), cut into 1-inch strips
  • 1 cup panko breadcrumbs
  • S/P
  • 2 tbsp. canola oil
  • Homemade tartar sauce:
  • 1/4 cup light sour cream
  • 3 tbsp. mayonnaise
  • 2 tbsp. relish
  • 2 tsp. minced capers
Instructions
  1. Combine milk & eggs in a large bowl and stir with a whisk to combine. Toss fish in the milk & eggs. Place the panko in a large ziplock and season with S/P. Add the fish to the panko mixture, seal bag and shake to coat fish.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp. oil to the skillet; swirl to coat. Cook the fish in batches (adding more oil as needed), turning to brown all sides until cooked through, about four minutes.
  3. Combine the sauce ingredients in a small bowl and serve with the hot fish sticks.
 
Notes
Try to use firm and mild fish choices – a very delicate fish won’t cook as well. Look for Pacific wild-caught Halibut (not Atlantic) and American farm-raised tilapia for the most sustainable options.

 

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