Fish Sticks With Fresh Haddock

Have you heard that they aren’t making fish fingers any longer?? They’ve decided that they are already long enough 🙂

Who doesn’t remember eating fish sticks as a kid? This recipe is a long way from those cardboard like fingers, these are made with fresh haddock but you could just as well use halibut or cod. The breading is perfectly crunchy and the parmesan comes through adding a subtle flavor hit, and the fish is super flakey.

Fish Sticks With Fresh Haddock

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5 from 1 review

• Author: The Kilted Chef
• Total Time: 35 minutes

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Description

Kids will like these and grown ups will love them too!

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Ingredients

Units USM Scale 1x2x3x

• 1 lb fresh haddock fillets ( substitute halibut, cod, or any other white fish)
• 1 cup all purpose flour
• 2 eggs
• 1 cup panko
• 1 tsp Hot Under The Kilt Acadian Cajun Seasoning ( substitute Old Bay)
• 1/4 cup powdered parmesan cheese

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Instructions

1. Heat canola oil in a heavy pot or deep fryer to 370-375 degrees F.
2. Pat fish fillets dry.
3. Cut fish into 1″ X 4″ fingers.
4. Combine panko, parmesan cheese, and Hot Under The kilt in a medium sized bowl.
5. Place eggs in a medium sized bowl, beat lightly.
6. Place flour in a 3rd medium sized bowl.
7. Dredge the fish in flour, shake off excess, dip in egg followed by the panko.
8. Coat all fish fingers before you begin frying.
9. Pick up fish finger, gently swirl in the oil before dropping in, this will ensure that your fish doesn’t stick to the bottom of the pot.
10. Wait for the fish fingers to float, then turn until they are golden brown.
11. Remove the fish fingers with a slotted spoon and place on a plate lined with a paper towel.
12. Serve with Cilantro Lime Dipping Sauce and Potato Wedges.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Fish , Entrée, recipe