Fish Sticks In A Blanket Recipes

Steps:

• 1. Take the fish fillets and rinse well. Take a baggie and put fish in with the lemon juice and lemon wedges with some very cold water, about 1/4 cup and set in fridge.
• 2. Make the guacomole. Take diced avocado, red onion, salt & pepper, garlic powder and lime juice and mix together. Set aside.
• 3. Put seasoning mix together and put onto a dish large enough to bread fish fillets.
• 4. Drain baggie and remove lemon slices. Pat dry fish fillets with a paper towel. Heat a large skillet and add EVOO.
• 5. Dredge fish fillets in seasoning mix. When pan is heated, add fish fillets. Cook fillets 3 minutes on one side and flip over. Add diced tomatoes to pan and crystal hot sauce. Cover and cook for another 5 minutes carefully watching the pan, tomato will break down and a sauce will develop. Add whites of the green onion stem (save green for garnish) and turn heat down to low and simmer until fillets are soft and starting to flake.
• 6. In another skillet, heat a skillet with a dash of EVOO. When heated add one or two corn tortillas. After 1 minute turn over to other side. Watch carefully so they do not burn. Put onto a plate with paper towel and cover to keep warm. Remove guacomole from fridge.
• 7. After all fish is cooked, remove from pan and put onto a plate, use fork to flake apart. Pour pan sauce into a small bowl.
• 8. Assemble. Take corn tortilla in palm of your hand, like holding a little blanket, and add flaked fish, some pan sauce, guacomole and squeeze lime juice on top. Add green tops of onion. Garnishes: You can add shredded lettuce or extra diced fresh tomato on top if you like. Sour cream and shredded cheese are options also. Enjoy!

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.