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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 409 g, Fat 21 g, Fiber 1 g, Protein 29 g
OVEN-BAKED FISH STICKS WITH EASY TARTAR SAUCE (KID-FRIENDLY)
Although cod is stated in the ingredients this recipe will work good using tilapia or white fish fillets. This will serve about 3 people, but can be easily doubled. The already crushed cornflake crumbs that you purchase in a small box will not work as well for this recipe, the texture is too fine and the fish sticks will not be as crispy, try to use regular cornflakes cereal and grind them in your processor. You can double the tartar sauce recipe if you prefer more sauce, try to make the sauce even up to a day ahead to blend flavors. This is a great recipe for kids of all ages LOL!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
CORNMEAL FISH STICKS (KID FRIENDLY)
This is a favorite for all the kids in my family. I'm always asked to make this whenever my nieces and nephews come over. I serve it with both ketchup and tartar sauce to please all of them.
Provided by queenbeatrice
Categories Tilapia
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees fahrenheit.
- Line a 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, parmesan 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. Transfer to wire rack, and keep warm in oven while remaining fish cooks.
Nutrition Facts : Calories 829.1, Fat 61.3, SaturatedFat 10.1, Cholesterol 67.8, Sodium 315.9, Carbohydrate 36.1, Fiber 2.6, Sugar 0.6, Protein 35.3
OLD BAY-SPICED FISH STICKS WITH CREAMY CELERY ROOT AND CARROT SLAW
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.
Provided by Anna Stockwell
Categories Fry Kid-Friendly Yogurt Wheat/Gluten-Free Dinner Lunch Cornmeal Cod Carrot Spring Summer Healthy Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield 4 Servings
Number Of Ingredients 21
Steps:
- Make the dipping sauce and slaw:
- Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp. lemon juice, and 1/2 tsp. salt in a large bowl. Set aside 3/4 cup for dipping sauce. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root. Add carrots, celery root, parsley, and remaining 3 Tbsp. lemon juice to remaining yogurt mixture and toss to combine. Season slaw with salt and pepper.
- Make the fish sticks:
- Place eggs, cornstarch, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.
- Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate.
- Pour oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
- Do Ahead
- Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months. Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer.
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
KID-FRIENDLY FISH TACOS
Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Stir together breadcrumbs, cornmeal, salt, and pepper in a medium shallow bowl; set aside. Arrange tortillas on a baking sheet in overlapping rows; set aside.
- Dip fish strips into egg mixture; then dredge them in breadcrumb mixture, turning to coat completely. Transfer to a plate.
- Heat 1/4 cup oil in a large skillet until hot but not smoking. Fry fish strips until golden, about 1 minute per side. Transfer fish to baking sheet with tortillas; keep warm in oven.
- Heat remaining tablespoon oil in a saute pan until hot but not smoking. Add bell pepper; cook, stirring occasionally, until tender, about 4 minutes.
- Divide reserved fish, bell peppers, and lettuce among tortillas. Serve with lime wedges and tartar sauce, if desired.
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- Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place panko, cornmeal, seasoned salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
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