Spanish Corn With Fish Sticks Recipes

SPANISH CORN WITH FISH STICKS

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Stir in the flour, salt, pepper and sugar until blended. Add tomatoes; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 3-5 minutes or heated through, stirring occasionally. Stir in corn., Transfer to two greased 11x7-in. baking dishes. Cover and bake at 350° for 25 minutes. Uncover; arrange fish sticks over the top. Bake 15 minutes longer or until fish sticks are heated through.

BLUE CORN CHIP-CRUSTED FISH STICKS WITH RED PEPPER COULIS

Steps:

• Place the chips in a food processor and pulse until completely fine, similar to sand.
• Place the red bell pepper directly over a low flame on your stove. You want the skin of the pepper to turn black in spots. Keep turning the pepper with tongs every few minutes until it's charred all over and starting to soften. Place the pepper in a bowl and cover with plastic wrap or a towel. Let the pepper steam for several minutes.
• Peel the skin off the pepper (it will easily peel off), cut it in half and remove the seeds and stem.
• Place the pepper, Greek yogurt, lemon juice and salt in a food processor and puree until smooth.
• Place the egg, flour and the corn chip crumbs each into separate shallow bowls.
• Roll the fish pieces one at a time in the flour and tap off to remove any excess. Dip the fish in the beaten egg, letting any excess liquid drip off. Roll in the corn chip crumbs, making sure the fish is completely coated.
• When all the fish pieces are coated, heat a large saute pan over medium heat. Heat the oil for 30 seconds. Place the fish pieces in the pan and cook until golden, about 2 minutes on each side.
• Place the cooked fish on a paper-towel-lined plate. Cool to room temperature (very important for the little ones) and serve. Serve with the coulis to fish the fish sticks into.

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.

SAVORY CORN ON A STICK

Steps:

• Husk corn, remove silk and cut each ear in half. Use metal skewer or ice pick to make a hole through center of one end of each piece of corn. Insert bamboo skewers through corn.
• Brush corn with Italian dressing. Place corn in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one corner to vent.
• Microwave on High 9 to 14 minutes, rotating dish 1/4 turn every 5 minutes, until tender. Let stand 5 minutes. Sprinkle with cheese before serving.

SURULLITOS DE MAIZ (CORNMEAL STICKS)

Steps:

• Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat, and stir in the Edam cheese until well blended.
• Roll tablespoonfuls of the cornmeal mixture into balls. Then roll the balls into small fat sticks about 3 inches long. In a medium bowl, mix together the ketchup and mayonnaise to make the dipping sauce. Set aside.
• Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

Steps:

• Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
• Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
• Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

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

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.

GOLDEN FISH STICKS

Steps:

• Position rack in top third of oven and preheat to 500° F. Mix mayonnaise, relish and 1 1/2 teaspoons lemon juice in small bowl. Season sauce to taste with salt and pepper.
• Grind cornflakes in processor until coarse crumbs form. Transfer to bowl; mix in lemon peel. Mix butter and 1 1/2 teaspoons lemon juice in small bowl. Season fish with salt and pepper. Brush with lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on baking sheet. Sprinkle with any remaining cornflake mixture. Bake fish until cooked through, about 10 minutes. Serve with sauce.

CORNMEAL-CRUSTED FISH STICKS

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.

(SPANISH) CORN

Steps:

• melt butter in medium saucpan.
• add rest of ingredients.
• simmer on low for 10 minutes.

ONE-PAN FISH WITH BACON AND SWEET CORN

Steps:

• Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
• Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
• Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.