Fish sticks were probably one of my childhood favorites. We didn’t eat them that often so whenever I sat down to a wonderful plate of fish sticks, french fries and some green stuff, usually broccoli, I felt like it was a special treat. Between that and the fact I spent many recesses in the library for fun, I’m beginning to think I was a weird kid. But weird kid-ness aside, I must admit that it has been a long long time since I have had fish sticks. To my surprise I was craving them lately. Instead of running to the frozen aisle, I decided to make my own from scratch. It was surprisingly easy.
The first obstacle to tackle was what kind of fish that I wanted to use. I knew I wanted a white fish, and immediately thought cod. However, when I got to the store, surprise, surprise, they didn’t have any and I was left with halibut. Now I say left with halibut not because halibut is not delicious, because it is. I say left with halibut because it is super expensive, at least in my neck of the woods anyway. But I decided to bite the bullet and pay the extra. If you can’t get your hands on any halibut fillets you can substitute cod or even tilapia. Keep in mind, you may have to adjust the cooking time slightly.
The second obstacle was what kind of breading I wanted to use. Did I want to do a batter? Or would it be better to do a simple bread crumb coating? I decided on my old standby, a combo of bread crumbs and panko. It worked quite nicely.
The third and final obstacle was to bake or to fry. I knew frying would produce the golden brown color I am accustomed to with fish sticks. But after scarfing down a few plates of Creamy Herb Fettuccine earlier this week, I decided baking would be a better option. They may not have been as golden as they would’ve been had they been fried, but they were scrumptious nonetheless.
To me no fish stick dinner is complete with out tartar sauce. Check back tomorrow and I will share the recipe for the homemade tartar sauce that I made for these. Enjoy!
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.