Fish Sticks

[big brown horse]

I guess I was thinking along the lines of beer battered fish.

Those are really good ideas free. I have a bunch of home made sourdough bread ends in the freezer.

(My mom made "fish cakes" too, but with tuna or salmon from a can and an egg. I'm sure someone else can make that taste good, but my poor mom was not a very good cook.)

 

[big brown horse]

FarmerChick, I am really glad you brought this up b/c in the Van de Kamp's fish stick's list of ingredients, well the list goes on and on of things I can't even pronounce including sugars (yup, more than one) and you guessed it, soy products. (These are supposed to be the top of the line fish sticks and brag that they are cut from whole fillets with no trans fat etc.)

I just noticed that there is even "soy" (GASP!) in a simple can of tuna packed in water. Pays to read the lables doesn't it?

Ok, keljonma's healthy fish sticks are definately going on the menu this week.

 

[freemotion]

FarmerChick, I am really glad you brought this up b/c in the Van de Kamp's fish stick's list of ingredients, well the list goes on and on of things I can't even pronounce including sugars (yup, more than one) and you guessed it, soy products. (These are supposed to be the top of the line fish sticks and brag that they are cut from whole fillets with no trans fat etc.)

I just noticed that there is even "soy" (GASP!) in a simple can of tuna packed in water. Pays to read the lables doesn't it?

Ok, keljonma's healthy fish sticks are definately going on the menu this week.

Oh, good grief! How pathetic is that!

 

[keljonma]

I guess I was thinking along the lines of beer battered fish.

This recipe for beer batter fish or chicken from Emeril Lagasse is wonderful!

Emeril's beer batter fish or chicken
1 1/2 cups flour
1 Tablespoon sugar
1/4 cup dark beer
2 large egg yolks, beaten
6 Tablespoons milk
6 Tablespoons water
2 large egg whites, beaten stiff
Season fish (chicken) with Emeril's Essence.

In a large mixing bowl combine flour and sugar. Add beer, egg yolks, milk and water. Whisk until smooth. Season with salt and pepper. Cover and let stand for 30 minutes.

In a heavy pot, heat 4 inches of vegetable oil to 360F.

Uncover batter and fold in stiffly beaten egg whites. Dip fish (chicken) in batter. Let excess drip off. Cook a few pieces of batter-dipped meat in hot oil for 4-6 minutes, or until golden brown. Drain.

Emeril's Essence
2 1/2 Tablespoons paprika
2 Tablespoons salt (I use half)
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme

Combine and put in jar with tightly fitting lid. Makes 2/3 cup. Leftover essence does not need refrigerated.

(My mom made "fish cakes" too, but with tuna or salmon from a can and an egg. I'm sure someone else can make that taste good, but my poor mom was not a very good cook.)

Think crab cakes - they can be elegant..... or not.

 

[FarmerChick]

who knew a fish stick could hold such importance in life?

 

[mrs.puff]

Hey everybody-- I make fish cakes sometimes, using bass, bluegill, and even catfish, but the BEST are made from flaked Buffalo Carp. Really, the meat is white and flaky and delicious. Plus, one buffalo is usually gigantic and makes a lot of meat.

Fish cakes go like this:
Flaked up cooked fish
leftover mashed potatoes
cracker crumbs if you like
egg (depending on how much fish you've got)
salt and pepper

Seasonings: paprika, onion, parsley,lemon pepper-- whatever.

Mush up everything till it can be formed into patties, then fry in butter or a little oil. Serve with ketchup, if you like.

 

[modern_pioneer]

If you have a strong tasting fish, or want to reduced the fish taste, try soaking it in some buttermilk for 15 minutes turning over once. Also helps to make it flaky.

 

[Big Daddy]

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?

Have you ever wondered what's in the storeboughten ones?

 

[big brown horse]

Whatever it is, it ain't good. I can't even pronounce the things in the ingredients list the "Van de Kamp's " fish sticks label.


Keljonma, Ms. Puff, thanks for all the recipes!