Homemade Fish Sticks
Main Dishes • American
Description
This recipe is inspired by a popular home cooking book. 'I grew up on white fish like cod, but the equally wonderful pollock makes for excellent fish sticks using my recipe. In this case, I use panko breadcrumbs — lighter and creating a less heavy crust on the food after frying, which stays crispy longer. The combination of breadcrumbs and dill gives the fish sticks an amazing aroma and a beautiful appearance.'
Ingredients
- Blue Ling Fillet 20 oz
- Dried Dill Stems 4 pieces
- Panko breadcrumbs 5 oz
- Chicken Egg 2 pieces
- Butter 1 piece
- Ground Black Pepper to taste
- Ocean salt to taste
- Wheat Flour 0 oz
Step-by-Step Guide
Step 1
Cut the fish into suitable, fairly large stick-shaped pieces. Lightly salt, cover with a lid, and place in the refrigerator for 20–30 minutes to prevent the fillets from falling apart during frying.
Step 2
Finely chop the dill and mix it with the breadcrumbs in a shallow bowl. In a separate shallow bowl, add the flour and season with salt and pepper. In a third bowl, place the lightly beaten eggs.
Step 3
Pat the excess salt off the fish with paper towels. Dredge the pieces of fish in flour, shaking off the excess, then coat them in beaten eggs from all sides. Allow any excess to drip off, then roll in breadcrumbs mixed with dill.
Step 4
Place a large heavy skillet over medium heat and pour in sunflower oil to lightly coat the bottom. Once the oil is heated, fry the fish sticks for 3 minutes on each side. Towards the end of cooking, add butter to the skillet for a beautiful crispy crust.
Step 5
If necessary, pat dry any excess oil with paper towels and season with a pinch of salt before serving.
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