Fish Sticks

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!  

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