Growing up, I always had this fear of fish sticks.
My family didn’t eat a lot of fish and I remember going to friend’s houses after their fish-stick suppers and thinking that the whole house smelled incredibly fishy and gross…
But, as I’ve matured a bit (and thanks to my hubby), I’ve learned to embrace a wider variety of seafood and yes, even enjoy it.
I came across a recipe for homemade fish sticks a couple months ago, and my initial reaction was, “Ewww! Gross!” That is, until I remembered that I am an adult and I actually do like most fish now, and the recipe might be worth a try.
And boy oh boy, am I glad I did! After some tweaks and adjustments, this fish recipe has been a huge hit at our house. Prairie Baby gobbles them up, and hubby gave them an instant seal of approval.
Next time you are in the mood for fish sticks, give this recipe a try instead of grabbing those preservative-laden, mystery-meat sticks at the store. You’ll be glad you did!
Homemade Fish Sticks
You will need:
- 1/2 cup of unbleached all-purpose flour (You could probably use whole wheat flour here too.)
- 2 eggs, beaten
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 t. sea salt
- 1/2 t. paprika
- 1 T. lemon juice
- 1/4 t. black pepper
- 3/4 lb cod fillets (I usually use 3 fillets for our family- one for each person. Well, hubby usually steals some of Prairie Baby’s…)
Cut the cod into roughly 1″ strips. (They don’t have to be perfect. Please, do not get your ruler…)
Place the flour in one bowl.
Place the beaten eggs and lemon juice in a second bowl.
Place the bread crumbs, parmesan cheese, salt, paprika, and pepper in a third bowl.
Now dip each fish strip in the flour, then the egg, then the breadcrumb mixture, got it?
Flour, egg, breadcrumb. Flour, egg, breadcrumb. Say it with me…
Place the strips on a well-buttered baking sheet. Give them a little space to keep them from touching.
Bake at 400 degrees for 10 to 15 minutes, flipping them over halfway through the baking. You’ll know they are done when the fish easily flakes when you poke it with a fork.
How easy is that? Seriously, the hardest part is trying to avoid breading your fingers while you bread the fish. It’s somewhat unavoidable, so just stop halfway through to wash your hands and start again. But it’s a small price to pay for the most delicious fish sticks ever. Really.
Fish sticks don’t have to be a “junk food.” Prepared this way, they are incredibly good for you. And if you want to be extra rebellious, whip up a batch of french fries fried in homemade beef tallow to go with them. Oh my goodness………….
If you are looking for another fish recipe for your cod or tilapia, check out my Parmesan Encrusted Fish Fillet recipe. It was instrumental in my fish conversion.
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