CRISPY HOMEMADE FISH STICKS RECIPE
Easy homemade fish sticks that are perfectly tender on the inside, crispy on the outside. And you'll love how flavorful they are, thanks to a little seasoning and the Parmesan crust! You can make these with a white firm fish or even with salmon for a little more Omega-3! Be sure to watch my video.
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 25m
Number Of Ingredients 13
Steps:
- Heat your oven to 450 degrees F.
- Pat fish fillet dry and season with kosher salt on both sides. Cut the fish fillet into pieces or sticks (1 to 1 1/2-inch thick and about 3-inch long).
- In a small bowl, combine black pepper, dried oregano, and paprika. Season fish sticks on both sides with the spice mixture.
- Make a dredging station. Place flour in a shallow dish. Place the egg wash in a deeper dish or bowl next to the flour dish. And in another dish, combine the bread crumbs, grated Parmesan and lemon zest. Place next to the dish with the egg wash.
- Now coat the fish. Take a fish stick and dip it in the flour to coat both sides; shake excess flour off. Then dip the fish stick in the egg wash, and then in the bread crumb and Parmesan mixture. Pat to help the coating adhere to the fish stick. Repeat until all the fish sticks have been coated.
- Arrange coated fish sticks on an oiled baking sheet. Brush the tops of the fish sticks with a little extra virgin olive oil (you'll want to basically dab the salmon fish sticks with the oil so that you don't end up removing the coating).
- Place the baking sheet on the middle rack of the heated oven. Bake for about 12 to 15 minutes. If the fish sticks need more color still, place them under the broiler very briefly (watch carefully) until fish sticks gain a nice golden brown color.
- Finish with lemon zest and fresh lemon juice. Garnish with parsley.
- Serve with your favorite sauce for dipping. I used tahini sauce here, but tzatziki sauce would be great as well. Add a big salad and call it dinner (I especially like Mediterranean white bean salad or Greek salad with these salmon fish sticks
Nutrition Facts : ServingSize 1 salmon fish sticks, Calories 119 calories, Sugar 0.8 g, Sodium 288.7 mg, Fat 3.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 8 g, Fiber 0.6 g, Protein 13.6 g, Cholesterol 40.2 mg
PARMESAN FISH STICKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil.
- Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips.
- Combine the flour, salt, and pepper in a shallow bowl. Set aside.
- Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine.
- Beat the eggs in a third bowl.
- Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan.
- Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes.
- Serve with ketchup.
HOMEMADE FISH STICKS
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
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
CRISPY FISH STICKS
Provided by Sue Li
Categories Fish Fry Kid-Friendly Quick & Easy Dinner Lunch Seafood Breadcrumbs Bon Appétit Sugar Conscious Pescatarian Dairy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place eggs, panko, and flour in 3 separate shallow medium bowls.
- Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
- Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side.
- Transfer fish sticks to a paper towel-lined plate; season with salt.
- DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill, or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer).
CRISPY FISH STICKS
After experimenting for a while, I came up with the closest recipe in creating the best fish-sticks every-one will love, including picky eaters. Leftover or old bread will also come to good use. However, the speedy-chefs can also use store-bought breadcrumbs, if more convenient for them.
Provided by foodieforlife2
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first 4 ingredients in a shallow plate and set aside.
- Cut the tilapia fillets in long sticks with a width of about 1 inch. Marinate them in the lemon juice and season with salt and pepper to taste. Store meanwhile in the fridge. Then cover your cutting board with aluminum foil.
- Cut away the thick crusts of the bread. Then, tear the bread in coarse pieces and fill your food-processor or blender with it. Blend it to medium sized breadcrumbs.
- Toast your fresh breadcrumbs for 1-2 minutes at 400°F This is necessary to evaporate most of the water.for a better crunchy skin. Remove and let it cool of and toss it a bit with a fork. Dispose it in another shallow plate.
- Pour a sizable amount of cooking oil in a deep pan, and turn your stove on low heat. Break eggs and whisk in a bowl. Place your marinated fish in front of the board, the flour-mixture next to it. Then follow the eggs and ,the breadcrumbs and finally a bowl of water.
- Now the real deal begins! Lift a piece of fish with 2 forks and drop it into the flour-mix. Wallow the fish until fully covered and shake any excess flour off. Then transfer to the beaten eggs and do the same. At last, transfer to the plate with breadcrumbs and put away the forks in the bowl of water (dirty part in water). Use your hands to tumble and lightly press around the fish until thoroughly covered in the crumbs. Move the fish-stick to the cutting-board and wipe your forks clean with a piece of paper towel. Repeat likewise for the other fish-sticks.
- When done, turn up the heat of your stove to high. The sticks have to rest for about 15 minutes, to get the crust set (otherwise you'll end up with a disaster). So. meanwhile you could clean up the counter in advance.
- The easiest last step: deep-fry the fish-sticks in about 5 minutes to a nice golden-brown colour. Serve with your favourite sauce!
CRISPY-EDGED QUESADILLA
This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course
Time 10m
Yield 1 quesadilla
Number Of Ingredients 3
Steps:
- Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
- Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
- Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
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- Cut the fish crosswise (against the grain) into 1-inch-wide strips. Lay the fish in a pie plate; pour the buttermilk on top.
- Remove the fish slices from the buttermilk one at a time, place in the bowl with the crumb mixture and coat all over. Transfer the fish to a plate.
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- Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
- Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side.
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