all things food
For years, I’ve had the notion of chicken-fried catfish on my mind. While typically, I eat my fried catfish dredged in a cornmeal coating, I wondered if treating the fish…
Source
These healthy, Baked Fish Sticks with Lemon Caper Sauce are made from scratch and so quick and easy. Bake them in the oven or the air fryer – directions are provided for both. Breaded Fish Sticks with Lemon Caper Sauce Firm, meaty cod fish holds its sh…
I’m obsessed with this quick Korean-inspired Gochujang Salmon Rice Bowl. It’s a flavorful meal in under 30-minutes! Air fryer or oven! Gochujang Salmon Rice Bowls I eat salmon every week, so I have tons of salmon recipes on repeat in my house. To…
If you love my parmesan salmon recipe, you will love this easy 3-ingredient Pesto Salmon! Make it in the air fryer or oven. Pesto Salmon Air Fryer or Oven If you’re like me and need quick meals to whip up on busy weeknights, you must try…
King crab legs are a high protein seafood choice that can transform any meal into a special occasion. They are also easy to prepare! King Crab Legs Known for their size and sweet, tender meat, king crab legs are not just a treat for the palate but also…
“Please pick up some linguine,” said my friend Jeff as my friends and I headed to a grocery store in the Florida Panhandle. “And get two pounds of local Gulf…
Source
Homemade fish sticks are easy to make, deliciously crispy on the outside, and light, flakey, and moist on the inside.
The post Homemade Fish Sticks appeared first on Budget Bytes.
Every now and then I get a MAJOR craving for fish sticks, but I’m not really a fan of store-bought frozen fish sticks. So instead, I use this homemade fish sticks recipe to get my fix. They’re surprisingly simple to make, they’re deliciously crispy on the outside, and light, flakey, and moist on the inside. Dip them in some homemade tartar sauce and I’m in heaven!
Fish sticks are seriously easy to make. They have two main components, the fish and the crispy breading. Super easy! Once you make your own fish sticks at home, there’s no going back to frozen.
Here’s what you’ll need to make these homemade fish sticks:
I chose to shallow fry my homemade fish sticks because it’s SUPER fast and creates the most crispy and delicious bread coating. If you’re not a fan of this method, it is possible to bake them in an oven or use an air fryer, although the results won’t be quite as scrumptious. Here is how to cook fish sticks in an oven or air fryer:
Baked Fish Sticks: Preheat the oven to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the breaded fish sticks on a wire cooling rack placed on a baking sheet. Bake the fish sticks for 10-15 minutes, or until golden brown and cooked through.
Air Fryer Fish Sticks: Preheat the air fryer to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the fish sticks in the air fryer basket in batches, being careful not to overcrowd the air fryer. Cook the fish sticks at 400ºF for 8-10 minutes, or until lightly golden.
I used Tony Chachere’s to season my fish stick recipe, but there are a lot of other great seasonings that would also work well. Just remember, if the seasoning blend you use does not contain salt, you’ll need to add about 1/4 tsp to the flour mixture and 1/2 tsp to the panko breadcrumbs. Here are some alternate seasoning ideas for your homemade fish sticks:
You’ll probably want a little something delicious to dip your fish sticks in, so I would suggest a creamy tartar sauce, a zingy comeback sauce, creamy-tangy mayo ketchup, or plain ketchup (if that’s how you roll).
To round out your fish stick meal, try pairing them with a creamy coleslaw or a zippier cumin lime coleslaw, go “fish and chips” style with some steak fries, or get some greens with a side of roasted broccoli. Or, go full on comfort food with some creamy mac and cheese. ;)
See how we calculate recipe costs here.
Thaw about 1 lb. of white fish, then dab with a paper towel to remove excess moisture. I used flounder because that’s what was available, but cod, tilapia, or grouper all work great.
Cut the fish into “sticks” about three inches long and ½-inch wide. If you are using thicker pieces of fish, like a cod, filet the pieces in half to make sure they are not thicker than ½-inch.
Prepare the ingredients for the three layers of the breadcrumb coating. In one bowl, combine ½ cup flour with 1 tsp Tony Chachere’s seasoning (see blog text above for alternate seasoning ideas). In a separate bowl, whisk two large eggs. In a third bowl, combine 1 cup Panko breadcrumbs with 1 tsp Tony Chachere’s seasoning.
Begin breading the fish sticks by first dipping them in the seasoned flour, shaking off the excess, then dipping them into the whisked eggs, and finally into the seasoned breadcrumbs until fully coated. Place the breaded fish sticks on a plate or cutting board.
Add ¼ cup high-heat cooking oil (like canola, vegetable, peanut, light olive oil) to a small skillet and heat over medium. Test the heat of the oil by dropping in a pinch of Panko breadcrumbs. When the breadcrumb sizzle furiously as soon as it hits the oil, it’s ready to fry the fish sticks. Work in small batches, taking care not to overcrowd the pan. Fry the fish sticks for 2-4 minutes on each side, or until golden brown. If the oil becomes too hot, take the pan off the heat for a moment or two before proceeding. If the oil begins to smoke, take it off the heat immediately.
Transfer the fried fish sticks to a paper towel-lined plate to drain as you cook the remaining fish sticks. Let them cool for just a few minutes before serving and enjoying!
These things are SERIOUSLY SO GOOD. I already want to make another batch. 😜
The outside is so crispy and the inside is so moist and flakey. Fish stick PERFECTION!
The post Homemade Fish Sticks appeared first on Budget Bytes.
