This is my universal fish stick recipe you just can't beat.
- Fish. Whatever you like. Salmon, cod, haddock, halibut, pollock, trimmed into fish stick size pieces.
- Whole wheat flour
- 1 or 2 eggs depending on the amount of fish, beaten, with a tablespoon or 2 of water
- Whole wheat bread crumbs
Heat your oven to 450° F.
Season the fish with salt and pepper. Dust the fish in whole wheat flour, shake off the excess, dip into the beaten egg mixture, dip into the whole wheat bread crumbs to coat, put them a on a cookie cooling rack. Put the cookie cooling rack on a half sheet pan and put the fish sticks in a 450° oven for just 6 or 8 minutes. I follow the 10 minute per inch of fish rule and check early. When the breading goes golden brown and they barely start to flake they're done.
I've made salmon, cod, haddock, halibut and pollock fish sticks all with this single recipe. The salmon I find is especially good. Biting into a fish stick and finding salmon inside is just *crazy*. Of course you can use any kind of bread crumbs but I find bread crumbs from homemade bread will make a real difference.
This is the very same recipe I use for homemade Filet-O-Fish. I use a sandwich sized fish fillet and I do the exact same thing with it and have it on a bun. With <gasp>cheese. Aw c'mon, who doesn't like a Filet-O-Fish?
Mix some mayonnaise, sweet pickle relish and lemon juice for a nice homemade tartar sauce. For salmon I mix up a sauce using mayonnaise, dill, a splash of lemon juice and a little bit of maple syrup. [Edited to add]: And I put a spot of Dijon mustard in that mix for salmon.
Hunting season is over! We're so very happy to be back in the fields and woods. We stay very close to the barn during hunting season.
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