Chef Boy I Be Illinois Baked Fish Sticks Recipes

CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE

Steps:

• Preheat oven to 400F.
• Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
• Meanwhile, slice potatoes and onion.
• Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
• Place flaked cod evenly over the top, and lightly salt and pepper.
• Pour one half of tomato sauce over this.
• Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
• Cover with foil and bake approximately 45 minutes until potatoes are tender.
• Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
• Let stand five minutes before serving.

BAKED FISH STICKS

Steps:

• Preheat the oven to 400 degrees F.
• Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
• Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
• Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
• Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)

BAKED FISH STICKS WITH WASABI DIPPING SAUCE

Steps:

• Place Egg wash in a shallow bowl and season with salt and pepper.
• Place Panko crumbs in a second small bowl and season with salt and pepper.
• Dip each fish stick into the egg and then the panko crumb mixture. Gently shake off excess. I like to use one hand for wet and another hand for dry.
• Bake in a 475 degree oven for 12-15 minutes or until brown and crispy.
• Mix together mayonnaise, parsley, lemon juice, wasabi, olive oil, mustard, lemon zest, and season with salt and pepper.
• Serve fish sticks with the dipping sauce.

CHEF-BOY-I-BE ILLINOIS' BAKED FISH STICKS

Steps:

• Preheat oven to 450°F Set a wire rack on a baking sheet and coat with cooking spray.
• Place breadcrumbs, cereal flakes, lemon zest, garlic powder, paprika, salt and pepper in a food processor or blender and process until finely ground. Transfer to shallow dish.
• Place flour in second shallow dish and egg beaters in a third shallow dish. Dredge each fillet in the flour, dip it in the egg beaters, and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
• Bake until the fish is cooked through and breading is golden brown and crisp, about 10 to 15 minutes.