Fish Sticks

[FarmerChick]

Can anyone make this at home from scratch and how?

Nicole (rare) says she wants fish sticks. I got a monster bag of the grocery store generic---she loves them every now and then. That big bag lasts me a long time.....cooking a few at a time.

BUT

can these be made at home and frozen?
Anyone do it?

 

[keljonma]

Yes, I have a recipe. I've made it once or twice. Freezes well.

Homemade Fish Sticks
1/2 cup flour
1 egg, beaten
1/2 cup dry bread crumbs
1/2 tsp salt
1/2 tsp paprika
1/2 tsp lemon-pepper seasoning
3/4 pound cod fillets, cut into 1 inch strips
Butter flavor cooking spray

Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and seasonings. Dip fish in the flour, then egg, then roll in the crumb mixture.

Place on a baking sheet coated with cooking spray. Spritz fish sticks lightly with butter flavor spray.

Bake at 400 for 10 to 12 minutes or until fish flakes easily with a fork, turning once.

 

[freemotion]

Of COURSE kel has a recipe! Thanks! I admit that I do miss things like fishsticks. Yum. I will have to make this nice recipe. Saving to Word files!

(You really need a title....probably deserve mine, but I'm not giving it up! )

eta: have you tried making these ahead and freezing them?

 

[keljonma]

Yeah, they freeze well. We don't really eat a lot of fish, so I don't make it often.

ETA: you make a good food guru.

 

[FarmerChick]

WOW I just didn't think it would be so simple to duplicate and freeze.

but obviously it is!

THANKS so much. I will be making these and I can then cut larger than 1 inch strips for Tony. So easy for him to pop a few pieces out of the freezer and cook.

good fast food from scratch recipe!

AND NO FRYING. that is wonderful!

 

[big brown horse]

I was wondering this myself this weekend when my daughter had a friend stay over. They ate about a million pounds of fish sticks (only purchased when a friend is over) while she was here.

Thanks keljonma!!! We are very close to many fish "mongers" (is that the right word?) so fresh fish is always around.


Free, to make it the NT way, could we "soak" the wheat flour in whey and a bit of water for a few weeks? Then add the rest of the ingredients to form a batter?

 

[patandchickens]

A similar version is to take <whatever kind of fish you want>, cut in not too thin strips (remember it will fall apart much more than storeboughten fishsticks do), roll each strip in your choice of mayonnaise or sour cream or beaten milk-egg mixture; roll in dry bread crumbs (add some cornmeal for more crispness) seasoned to taste, then bake on oiled cookie sheet in 425-ish oven til done, turning once. Spray with oil before baking for a less dry, brown-er product.

They will not be all that especially close to storeboughten in taste or texture, however. Even the "actual real cuts of named fish" storeboughten ones are much squishier and more cohesive, and the coating is thicker and squishier. So you would probably want to make just a small amount til you find out how your daughter feels about them.

Good luck, have fun,

Pat

 

[Dace]

Of COURSE kel has a recipe! Thanks! I admit that I do miss things like fishsticks. Yum. I will have to make this nice recipe. Saving to Word files!

(You really need a title....probably deserve mine, but I'm not giving it up! )

eta: have you tried making these ahead and freezing them?

I think we should call her the Recipe Queen!

Those sound yummy!

 

[FarmerChick]

yea Pat I wondered about that

since she doesn't eat them alot....I will try some and experiment.

I know she likes to hold them up and dip them. I hope I can figure out a way to make them very firm like store bought.


HEY---is storeboughten a real word? Haha LOL


Maybe frying them and freezing them would make that firmer type of stick?

 

[freemotion]

I was wondering this myself this weekend when my daughter had a friend stay over. They ate about a million pounds of fish sticks (only purchased when a friend is over) while she was here.

Thanks keljonma!!! We are very close to many fish "mongers" (is that the right word?) so fresh fish is always around.


Free, to make it the NT way, could we "soak" the wheat flour in whey and a bit of water for a few weeks? Then add the rest of the ingredients to form a batter?

I don't think that would work, because the flour is probably there to absorb moisture from the fish. I would probably use sprouted flour for this if wheat is a huge problem. If not, I would just use unsoaked flour, since it is such a small amount. Or use finer bread crumbs from homemade sourdough bread.

If you make your own flour, you can slightly sprout some wheat berries, dry them on baking sheets in the oven or in a dehydrator, and then grind them for sprouted flour, which will be free of phytates. You can also buy sprouted flour online. This is very good for very sensitive people, to use in recipes where soaking for 12-24 hours will ruin the recipe.....like this one.

On another note, I wonder if using a fishcake recipe and making breaded fishsticks would work. You know, mushing up the fish and mixing it with egg and such, like fish meatloaf. My mother made fishcakes when she was given pounds and pounds of fresh fish that was getting past the sell-date, she salted it in crocks and we ate fishcakes a lot. Yummy. Breaded and fried in a skillet. No clue how she made them, though.