Fish Stick Sliders Recipes

CRISPY HOMEMADE FISH STICKS RECIPE

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

FISH STICK SLIDERS

Steps:

• Using a large bowl, add all cole slaw ingredients; toss until well combined.
• Cover and refrigerate for at least 1 hour. (Tip: Refrigerating overnight will allow flavors to meld better.)
• Bake fish sticks according to package instructions.
• {Optional} Preheat oven to 300°F. Toast slider buns lightly.
• Remove tops from slider buns. Place ~¼ cup of cole slaw onto each bun. Add 3 baked fish sticks on top and then drizzle with tartar sauce. Place tops back on slider buns. Serve while fish sticks are hot.

"IT'S A KEEPER!" FISH STICK CASSEROLE

Steps:

• In lg.
• bowl, stir together all ingredients except for half of the cheese and the fish sticks.
• Spread into 13x9 baking dish.
• Top with frozen fish sticks in 3 rows of 6 longways.
• Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
• Bake at 350•, uncovered, for about 35-40 minutes.
• Serve with coleslaw and garlic bread.

HOMEMADE FISH STICKS

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.

FISH AND CHIPS SLIDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
• Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
• Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
• Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
• While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
• Place a piece of fish on the bottom half of each slider bun and top with coleslaw.