I have the happiest memories of eating fish sticks as a child. They were one of the few frozen prepared foods my parents would buy, and they felt like a special occasion. I loved that I could eat them with my fingers, dunking them in ketchup like french fries. They tasted even better on the rare evenings I got to have them for dinner on a folding tray in the living room while watching television.
Hungry for that carefree eating experience, I recently considered a package of frozen fish sticks at the grocery store. I have to admit, I was pleasantly surprised at the simplicity of their ingredients — just fish, oil and breadcrumbs. But knowing how easy they are to whip up, how much fresher tasting and more flavorful they can be when homemade, and how I prefer them baked rather than fried, as the packaged versions typically are, I decided to pick up the ingredients to make my own.
Get the recipe: Baked Fish Sticks With Tartar Sauce
Any firm white fish makes good fish sticks, so I went for the best-looking, most economical fillets at the store. That turned out to be haddock on this particular visit, but cod, scrod, pollock, tilapia or halibut would all work well.
My trick for achieving a beautifully browned, crunchy coating without risking overcooking the fish, is to toast the breadcrumbs first. So, I tossed some panko with olive oil, spread it evenly on a sheet pan and popped it in the oven for a few minutes until it took on a nice, golden-brown color. To layer in more flavor, I seasoned those breadcrumbs with paprika, garlic, salt and pepper, and beat a bit of Dijon mustard into a couple of eggs.
Then I got to dipping — first in some flour, then the egg mixture and, finally, the seasoned breadcrumbs. The batons of coated fish went back on the same sheet pan and into the oven.
While the fish baked, I whipped up a quick, better-for-you tartar sauce by stirring yogurt and a little mayonnaise with chopped sour pickle and scallion. You could swap in capers for the pickle, and chives or onion for the scallion if you’d like. (I have outgrown ketchup with my fish sticks, but no judgment if you prefer that instead.)
After 10 minutes the fish came out with a crunchy exterior and the most tender, flaky interior. Dipped in the creamy, tangy tartar sauce, they hit the spot just as I had hoped. And yes, I indulged my nostalgia further by eating them while watching my favorite show.
Get the recipe: Baked Fish Sticks With Tartar Sauce
Source link: https://www.washingtonpost.com/food/2024/04/24/fish-sticks-air-fry-baked/