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Under 30 Minutes

Under 30 Minutes

Cornmeal-Crusted Fish Sticks

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.

  • prep: 15 mins
    total time: 25 mins
  • servings: 4

Ingredients

  • 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

Cook's Note

Slicing fillets lengthwise then crosswise into same-size strips allows the fish sticks to cook evenly.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, March 2009

Reviews (4)

  • 8 Oct, 2011

    The 250 deg oven is not for baking, it's for keeping the fish sticks warm AFTER you've fried them in a skillet for 6-7 minutes.

  • 26 Jun, 2011

    250 degrees for 4-6 minutes? That has GOT to be a typo. For me, 250 degrees for 6 minutes resulted in warm, raw fish. I left it in for another 5...not much change... then turned it up to 350 degrees for another 5 minutes... then turned it up to 400 degrees for a final 5 minutes.

  • 14 Nov, 2009

    I love this recipe. We Also use it with salmon instead of tilapia!! Wonderful!!

  • 6 Mar, 2009

    My husband says this is a keeper!