Yesterday was the first day of my 2-month summer break and it’s nice to wake up to a day where I don’t have to rush and chase time. I am happily looking forward to a summer that includes lots of fun and sunshine. My two sons were home so for dinner, I cooked a family’s favorite, fried fish. In this recipe, I used the same method that I used for Parmesan Chicken to coat the fish before frying. The only difference was that mayonnaise was combined with the eggs, thus making the breadcrumbs adhere more to the fish. The original recipe calls for just frying the fish strips but I found that the fish was not cooked through so I had to bake it for 15 minutes. The fish sticks turned crispy on the outside and tender and moist on the inside. My sons ate it with the tartar sauce while I had it with lemon juice and soy sauce. Delicious! 😀
Cooking Tips for Perfect Fish Sticks
To achieve the perfect crispy fish sticks, selecting the right type of fish is crucial. White fish like cod, haddock, or tilapia work wonderfully because they have a mild flavor and flaky texture. Make sure to cut the fish into uniform strips for even cooking. If you prefer a thicker coating, dip the fish in the breadcrumb mixture twice. First, coat it with the egg and mayonnaise mixture, then roll it in the breadcrumbs, and repeat. This will give you an extra crispy layer. Preheating your oil is also essential. Use a deep frying thermometer to ensure the oil is around 350°F before adding the fish. If the oil is too cool, the fish will absorb too much oil and become greasy. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature. Lastly, after frying, place the fish sticks on a wire rack instead of paper towels. This helps keep them crispy on all sides.
Serving Suggestions and Variations
These fish sticks are versatile and can be served with various sides and dips. For a classic approach, pair them with homemade tartar sauce made from mayonnaise, pickles, lemon juice, and a dash of Worcestershire sauce. If you’re feeling adventurous, try a spicy remoulade or even a mango salsa for a refreshing twist. For sides, consider serving them with crispy fries, a fresh garden salad, or even coleslaw for some crunch. If you want to switch things up, try using different seasonings in your breadcrumb mix. Adding some Old Bay seasoning or a dash of cayenne pepper can elevate the flavor profile. For a healthier take, you can also bake the fish sticks instead of frying them. Just place them on a parchment-lined baking sheet and bake at 425°F for about 15-20 minutes, flipping halfway through. This method still yields a great crunch while reducing oil.
Frequently Asked Questions
What type of fish works best for fish sticks?
White fish like cod, haddock, or tilapia are great choices because they have a mild flavor and flaky texture. Cod is particularly popular for its firm flesh, which holds up well during frying.
How can I make the tartar sauce from scratch?
To whip up a quick tartar sauce, just mix together mayonnaise, chopped dill pickles, a bit of pickle juice, and some minced capers. Adjust the amounts to your taste, and you’ll have a tasty dip ready in no time.
Can I bake these fish sticks instead of frying them?
Yes, you can definitely bake them for a healthier option. Just preheat your oven to 425°F and bake the coated fish sticks for about 15-20 minutes, flipping halfway through to get them crispy.
How should I store leftover fish sticks?
To store leftovers, let the fish sticks cool completely, then place them in an airtight container in the fridge. They should be good for up to three days, but reheating them in the oven will help keep them crispy.
What can I serve with crispy fish sticks?
These fish sticks pair well with a variety of sides. Consider serving them with a simple salad, coleslaw, or some crispy fries for a classic combo, plus don’t forget that homemade tartar sauce for dipping!
Crispy Fish Sticks with Tartar Sauce
Ingredients
- 2 lbs skinless cod fillets cut into 1-inch wide strips
- Salt and pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup mayonnaise
- 1 ¼ cups Panko breadcrumbs
- ¼ cup finely chopped dill pickles plus 1 tablespoon pickle juice
- 1 tablespoon drained capers rinsed and minced
- 1 cup vegetable oil
Instructions
- Spread flour in shallow dish. Beat eggs with ¼ cup mayonnaise in second shallow dish. Spread Panko bread crumbs in third shallow dish.
- Pat cod dry with paper towels and season with salt and pepper. Working with 1 cod strip at a time, dredge cod strips in flour, dip in egg mixture, and then coat with breadcrumbs, pressing gently to adhere. Transfer breaded cod to plate.
- Combine remaining ¾ cup mayonnaise, pickles, pickle juice, and capers in bowl and set aside.
- Heat the oil in a 12-inch non-stick skillet over medium heat. Fry half of the cod strips until deep golden and crisp, about 1-2 minutes per side. Drain on paper towel-lined plate. Repeat with the remaining cod strips.
- Transfer browned cod strips on a baking sheet lined with foil. Bake at 350°F for 15 minutes or until the cod strips are cooked through.
- Serve with tartar sauce.
- Enjoy!
Notes
Nutrition
Uaaau this is amazing:) Love it!