Fish Sticks
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Martha Stewart Kids, Summer 2001
- Yield Makes about 20
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Ingredients
- 2 large eggs
- 1/4 cup milk
- 1 cup dry bread crumbs
- 1 cup all-purpose flour
- 1 pound cod fillet, cut into 1/2-inch thick sticks
- Coarse salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons olive oil
- Tartar Sauce
Directions
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In a shallow dish, beat together the eggs and milk. Pour the bread crumbs and flour onto two separate plates. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour and dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on a wire rack when coated.
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Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 2 minutes on each side. Remove fish sticks from skillet, and transfer to a serving dish. Wipe out pan and repeat with remaining oil and fish. Serve fish sticks, hot or at room temperature, with tartar sauce.
This recipe is GREAT! I made it for my husband, a true New Englander, and he loved it. Because we live in Hawaii I used Mahi, Mahi fillets and they worked wonderfully. The batter is light and when fried turns into a nice and crunchy texture. It's already a family favorite.
I must be a kid at heart because thse "fish sticks" are GREAT and the tartar sauce that goes with them is excellent from roma