Cornmeal Fish Sticks Kid Friendly Recipes

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CORNMEAL-CRUSTED FISH STICKS



Cornmeal-Crusted Fish Sticks image

Cornmeal gives the coating great texture and crunch. Any firm white-fleshed fish can be substituted for the tilapia; we like cod, catfish, or haddock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 7

4 large egg whites
Coarse salt and ground pepper
1 pound skinless tilapia fillets, cut into 1-by-3-inch strips
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 cup vegetable oil
Ketchup, for serving

Steps:

  • Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.
  • Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
  • In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.

Nutrition Facts : Calories 409 g, Fat 21 g, Fiber 1 g, Protein 29 g

OVEN-BAKED FISH STICKS WITH EASY TARTAR SAUCE (KID-FRIENDLY)



Oven-Baked Fish Sticks With Easy Tartar Sauce (Kid-Friendly) image

Although cod is stated in the ingredients this recipe will work good using tilapia or white fish fillets. This will serve about 3 people, but can be easily doubled. The already crushed cornflake crumbs that you purchase in a small box will not work as well for this recipe, the texture is too fine and the fish sticks will not be as crispy, try to use regular cornflakes cereal and grind them in your processor. You can double the tartar sauce recipe if you prefer more sauce, try to make the sauce even up to a day ahead to blend flavors. This is a great recipe for kids of all ages LOL!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise (plus 2 tablespoons)
3 tablespoons sweet pickle relish (or to taste)
1/8 teaspoon garlic powder (or to taste)
1 tablespoon fresh lemon juice (can use more)
salt and pepper
5 cups corn flakes
seasoning salt
pepper
1 tablespoon grated lemon peel
1/4 cup butter, melted
2 tablespoons fresh lemon juice
1 1/2 lbs cod fish fillets, cut into about 3/4-inch strips (can use talapia or similar fish)

Steps:

  • Set oven to 475°F (set oven rack to second-lowest position, or the middle rack).
  • In a bowl mix together the mayo, sweet relish, garlic powder and lemon juice; whisk to blend, and season with salt and pepper, cover and refrigerate until ready to use.
  • Process the cornflakes with a pinch of seasoning salt and black pepper on a processor until coarse crumbs form (leave the crumbs coarse, don't grind them to a fine texture) transfer the crumbs to a bowl and mix in lemon peel.
  • In a small bowl mix together the melted butter with about 2-3 tablespoon fresh lemon juice until well combined.
  • Season the fish with black pepper (and more salt if desired) then brush the fish with the lemon butter to coat on all sides.
  • Dip the fish into the cornflake mixture coating completely.
  • Arrange the fish on a lightly greased baking sheet.
  • Sprinkle with any remaining cornflake mixture.
  • Bake fish for about 7-10 minutes (depending on the size of the fish strips).
  • Serve with the sauce.

HOMEMADE FISH STICKS



Homemade Fish Sticks image

I am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these are great with oven fries or roasted veggies and low-fat homemade tartar sauce. -Jennifer Rowland, Elizabethtown, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon lemon-pepper seasoning
1/2 cup all-purpose flour
1 large egg, beaten
3/4 pound cod fillets, cut into 1-inch strips
Butter-flavored cooking spray

Steps:

  • Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.

Nutrition Facts : Calories 278 calories, Fat 4g fat (1g saturated fat), Cholesterol 129mg cholesterol, Sodium 718mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

OLD BAY-SPICED FISH STICKS WITH CREAMY CELERY ROOT AND CARROT SLAW



Old Bay-Spiced Fish Sticks with Creamy Celery Root and Carrot Slaw image

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.

Provided by Anna Stockwell

Categories     Fry     Kid-Friendly     Yogurt     Wheat/Gluten-Free     Dinner     Lunch     Cornmeal     Cod     Carrot     Spring     Summer     Healthy     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield 4 Servings

Number Of Ingredients 21

For the dipping sauce and slaw:
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons country-style Dijon mustard
1 teaspoon honey or agave nectar
1/4 teaspoon ground coriander
6 tablespoons lemon juice, divided (about 2 lemons)
Kosher salt
2 large carrots, peeled
1/2 large celery root, peeled
1/2 cup parsley leaves, roughly chopped
Freshly ground black pepper
For the fish sticks:
2 large eggs, beaten
1/4 cup cornstarch
1 cup stone-ground yellow cornmeal
1 tablespoon plus 2 teaspoons Old Bay seasoning
1 pound firm white fish (such as cod), cut into 16 even strips, about 3x1" each
Kosher salt
1/4 teaspoon freshly ground black pepper
Grapeseed or other neutral oil (for frying)

Steps:

  • Make the dipping sauce and slaw:
  • Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp. lemon juice, and 1/2 tsp. salt in a large bowl. Set aside 3/4 cup for dipping sauce. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root. Add carrots, celery root, parsley, and remaining 3 Tbsp. lemon juice to remaining yogurt mixture and toss to combine. Season slaw with salt and pepper.
  • Make the fish sticks:
  • Place eggs, cornstarch, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.
  • Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate.
  • Pour oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
  • Do Ahead
  • Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months. Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer.

KID-FRIENDLY FISH TACOS



Kid-Friendly Fish Tacos image

Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1/4 cup plain breadcrumbs
1/4 cup yellow cornmeal
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
8 flour tortillas (6 inches in diameter)
3/4 pound flounder or sole fillets, cut into 1-inch-wide strips
2 large eggs, beaten with 1/4 cup milk
1/4 cup plus 1 tablespoon olive oil
1 red bell pepper, seeds and ribs removed, cut into 1/8-inch-thick strips
1/2 medium head green-leaf lettuce
Lime wedges, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Stir together breadcrumbs, cornmeal, salt, and pepper in a medium shallow bowl; set aside. Arrange tortillas on a baking sheet in overlapping rows; set aside.
  • Dip fish strips into egg mixture; then dredge them in breadcrumb mixture, turning to coat completely. Transfer to a plate.
  • Heat 1/4 cup oil in a large skillet until hot but not smoking. Fry fish strips until golden, about 1 minute per side. Transfer fish to baking sheet with tortillas; keep warm in oven.
  • Heat remaining tablespoon oil in a saute pan until hot but not smoking. Add bell pepper; cook, stirring occasionally, until tender, about 4 minutes.
  • Divide reserved fish, bell peppers, and lettuce among tortillas. Serve with lime wedges and tartar sauce, if desired.

CORNMEAL FISH STICKS (KID FRIENDLY)



Cornmeal Fish Sticks (Kid Friendly) image

This is a favorite for all the kids in my family. I'm always asked to make this whenever my nieces and nephews come over. I serve it with both ketchup and tartar sauce to please all of them.

Provided by queenbeatrice

Categories     Tilapia

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

4 large egg whites
salt
pepper
1 lb tilapia fillet, skinless, cut into strips
1 cup yellow cornmeal
1/2 cup parmesan cheese
1/2 cup all-purpose flour
1 cup vegetable oil

Steps:

  • Preheat oven to 250 degrees fahrenheit.
  • Line a rimmed baking sheet with foil; fit another with a wire rack.
  • In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat.
  • In another large bowl, combine cornmeal, parmesan and flour; season with salt and pepper.
  • Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
  • In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once. Transfer to wire rack, and keep warm in oven while remaining fish cooks.

Nutrition Facts : Calories 829.1, Fat 61.3, SaturatedFat 10.1, Cholesterol 67.8, Sodium 315.9, Carbohydrate 36.1, Fiber 2.6, Sugar 0.6, Protein 35.3

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