It’s fortunate that my daughter didn’t take after my husband, who doesn’t like fish. She eats them crunchy or otherwise, fried or steamed, with rice or on its own. As an alternative to chicken fingers, I thought I’d make her some fish sticks this week. These are a great source of protein but do read the wise warning from food-4tots here about mercury content in certain fish.
The recipes I’ve selected before call for any white, firm fish such as tilapia or cod, though salmon is an option as well. My daughter likes tilapia that’s simply been coated in cornstarch and fried till crunchy, so I will go with that. The frozen ones that are available in the local supermarket are thinly sliced, though, so I may have to look for fresh tilapia and have them sliced to about 3×1 inches. A suggested alternative would be to make them nugget-sized.
After that, the fish sticks (or nuggets) go through the breading/coating process. It can be as simple as coating them first in flour, then egg wash, but this tends to give them a rather bland taste, so some seasonings should go in there. The third coating could then be breadcrumbs, Parmesan (or your choice of) cheese, and herbs such as garlic powder and paprika, salt and pepper.
These can then be fried, or pan-fried in a little oil, or baked. I’m going to try baking half the batch and pan-fry the other just to see if there’s a significant difference in their crunchiness. As for the dips, my daughter usually likes hers plain, though will try to serve them with yogurt.
I like to serve them with potato wedges, though basing on the picture below, I think I may serve them as well with some mixed veggies as an alternative:
What do you think about homemade fish stick? Share your thoughts below!