I think I was the only kid in elementary school that looked forward to the fish and cheese sandwich on Fridays during Lent. I like fish sticks. I liked that fish fillet they served in the school cafeteria. Hey, my taste buds were not sophisticated yet!!
Nowadays when I want a fish stick, I cut up some beautiful white fish, and fry away. A little squeeze of lemon, maybe some tartar sauce. And a shovel. Cause they are so good. Like game changer, who would ever want those frozen things from the supermarket ever again good?
- 3-4 pieces of white fish, (cod, pollack, tilapia)
- 1 cup gluten free flour, seasoned with Seasoned Salt Mix (I used Otto’s Cassava Flour)
- 2 eggs
- 1/4 cup dairy free milk (I use oat)
- 2 cups breadcrumbs
Wash and dry your fish. Make sure there are not any bones in the fillet you chose.
Slice your fish into desired shapes. I like strips.
Mix salt with flour in one bowl. Whisk eggs with milk in a second bowl. Add breadcrumbs to a third bowl.
Dredge in flour, then egg, then breadcrumbs.
Fry in 340′ oil for 4-6 minutes, until golden brown and cooked through.
Sprinkle with Seasoned Salt Mix as they come out of the fryer.
Serve with lemon, tartar or your favorite dipping sauce.
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