Absolutely kid-approved, mild & delicious. The quality of the fish stick will rely on the quality of the fish! Double this recipe: fish can be breaded and frozen for another meal, and then cooked from slightly frozen.
2 lbs. wild caught Newfoundland Cod (our local fishmonger T&J’s Seafood), cut into 1 ½ x 4–5-inch pieces
Kosher salt, as needed
1 cup flour
3 eggs, well beaten with a little water
2 cups regular or panko bread crumbs
Vegetable, Canola or Grapeseed oil, as needed
Mayonnaise or Tartar for serving
1 lemon, cut into wedges
1. Place cut fish pieces on a paper-towel lined plate. Season with salt.
2. Breading procedure (this is the basic breading procedure used for all kinds of things): Place flour, eggs and breadcrumbs all in their own individual bowl. Season each bowl lightly with salt.
3. Bread fish: First dredge fish in flour; then dip into egg; then coat with panko bread crumbs; reserve on a clean baking sheet
4. Repeat procedure until all fish are breaded
5. Pre-Heat a large frying pan over medium heat. Stainless steel works best for this.
6. Add oil, enough to cover the bottom of the pan by about ½ inch.
7. Carefully place fish pieces into hot oil, leaving space between each piece. Cook on one side, 2-3 minutes. Turn over and cook a further 2 minutes, or until golden and crispy
8. Remove and place on a clean paper towel lined plate and immediately sprinkle with a little salt.
9. Serve immediately with either mayo or tartar, and a fresh squeeze of lemon!