Homemade fish sticks are fun and healthy, and a light cornmeal coating gives them a nice crunchy finish.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 5 Minutes
For the Tartar Sauce
How to Make It
- Cut the fish into ¾ in- (2 cm-) thick strips. Pat it dry with paper towels. Lay the flour, egg, and cornmeal out in three shallow bowls. Season the flour well.
- Coat the fish sticks by first dusting them with the flour, then dipping them in the egg, then rolling them in the cornmeal, until they are well covered. Put them on a plate, cover with plastic wrap, and chill for 30 minutes. This helps the coating stick.
- Meanwhile, make the tartar sauce. First, put the grated cornichons on a cutting board and chop again, finely, with a sharp knife. Mix the cornichons, mayonnaise, vinegar, capers, lemon zest, and dill, and season well. Cover and chill until needed.
- Heat a large, deep-sided frying pan and add enough oil to cover the bottom. Fry the fish sticks for 2 minutes on each side, turning carefully, until golden and crisp all over. Set them on a plate lined with paper towels while you cook the rest. Serve with homemade chunky oven fries or Cajun-spiced potato wedges and the tartar sauce.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.