Fish Sticks In A Blanket Recipes

FISH STICKS IN A BLANKET

Steps:

• Preheat oven to 375°F and unroll dough separating the 16 strips.
• Wrap cheese half and one strip of dough around each Gorton's Classic Breaded Fish Sticks, bake 20 minutes, let sit for 2-3 minutes and serve immediately.

HOMEMADE FROZEN FISH STICKS

Steps:

• For the fish sticks: Cut the fish into sticks about 3 inches long and 1/2-inch thick. Combine the breadcrumbs, coconut, cornmeal, curry powder and 1/2 teaspoon salt in the bowl of a food processor and pulse until the coconut is coarsely chopped. Dump out into a shallow dish. Whisk the egg white with 1 tablespoon water in another shallow dish.
• Dip the fish into the egg white, shake off the excess and coat thoroughly in the breadcrumb mixture. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded fish sticks on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.
• For the sauce: Combine the yogurt, carrot, 1 tablespoon water, sweet chile sauce, soy sauce, scallions, lime juice and salt to taste. Wrap and refrigerate until ready to serve. Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen fish sticks all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

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 STICKS IN A BLANKET

Steps:

• Heat oven to 375 degrees F. Unroll dough; separate at perforations into 16 strips. Wrap one strip of dough, stretching slightly, around each Fish Stick. Place wrapped frozen Fish Sticks with ends of dough underneath Fish Sticks in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1.
• Bake about 20 minutes or until bread is golden brown. Serve with ketchup and mustard.

FISH STICK SANDWICHES

Steps:

• In a shallow bowl, combine butter and lemon juice. Dip fish sticks in butter mixture. Place in a single layer in an ungreased baking pan., Bake at 400° for 15-18 minutes or until crispy. Spread mayonnaise on bottom of buns; add fish sticks. Top with lettuce, onion and tomato if desired. Replace bun tops.

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450°F.
• Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets, each about 4 by 4 1/2 inches. Starting on the longer edge, slice each piece into 1/2-inch strips. Cut any very tall strips in half horizontally so all the pieces are about 1/2 by 1/2 by 4 1/2 inches.
• Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
• Coat the salmon pieces in the seasoned flour and pat to remove any excess. Dip the floured salmon in the egg whites and then into the bread-crumb mixture, gently pressing the mixture into the fish. Place the breaded salmon on a liberally oiled baking sheet and drizzle lightly with a bit more olive oil. Bake for 15 to 20 minutes, or until golden brown.
• Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small bowl.
• Arrange the fish sticks on a serving platter and serve with the dipping sauce.