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Homemade Fish Sticks
2014-09-03
https://www.metro.ca/userfiles/image/recipes/batonnets-de-poisson-maison-10173.jpg
PT10M
PT20M
PT30M
Preheat oven to 450 °F (230°C).Line a baking sheet with parchment paper and put a metal gridded rack (a cooling rack will do) on top of the sheet.Mix flour, salt and pepper together and place on a large plate.Whisk eggs in a shallow bowl.Mix panko crumbs, herbs and olive oil in another shallow bowl.Section the fish into wide strips.Dunk all strips in the flour, one by one.Next, dip each one into the eggs and then into the panko.Ensure that each piece is thoroughly covered in the crumbs.Place all of the fish on the metal rack.Bake fish for 15-20 minutes until golden.Serve with tartar sauce.
4
Chef Stephany Babson
5
1
5
5
1/2 cup (125 mL) flour
salt and fresh ground pepper
3 egg
2 cups (500 mL) panko crumbs
1 Tbsp. (15 mL) fresh thyme, chopped
1 Tbsp. (15 mL) fresh oregano, chopped
2 Tbsp. (30 mL) olive oil
zest of 1 lemon
1 1/2 lb (680 g) tilapia or cod
Homemade Fish Sticks
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)flourYou might like:
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FIVE ROSES OR ROBIN HOOD FLOUR
$5.99 ea.
2.5 kg SELECTED VARIETIES
ROBIN HOOD ALMOND FLOUR
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500 g SELECTED VARIETIES
FIVE ROSES OR ROBIN HOOD FLOUR
$5.99 ea.
2.5 kg SELECTED VARIETIES
-
salt and fresh ground pepperYou might like:
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(1)
A.VOGEL AROMATIC SEA SALT
$4.99 ea.
250 g SELECTED VARIETIES
-
3
egg
-
2 cups
(500 mL)panko crumbs
-
1 Tbsp.
(15 mL)fresh thyme, chopped
-
1 Tbsp.
(15 mL)fresh oregano, chopped
-
2 Tbsp.
(30 mL)olive oilYou might like:
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SELECTION OLIVE OIL
$10.49 ea.
1 L SELECTED VARIETIES
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zest of 1 lemonYou might like:
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CLEMENTINES OR LEMONS 2 lb
$4.99 ea.
PRODUCT OF SOUTH AFRICA OR ARGENTINA
CLEMENTINES OR LEMONS 2 lb
$4.99 ea.
PRODUCT OF SOUTH AFRICA OR ARGENTINA
-
1 1/2 lb
(680 g)tilapia or cod
Preparation
Preheat oven to 450 °F (230°C).
Line a baking sheet with parchment paper and put a metal gridded rack (a cooling rack will do) on top of the sheet.
Mix flour, salt and pepper together and place on a large plate.
Whisk eggs in a shallow bowl.
Mix panko crumbs, herbs and olive oil in another shallow bowl.
Section the fish into wide strips.
Dunk all strips in the flour, one by one.
Next, dip each one into the eggs and then into the panko.
Ensure that each piece is thoroughly covered in the crumbs.
Place all of the fish on the metal rack.
Bake fish for 15-20 minutes until golden.
Serve with tartar sauce.
Source :
Chef Stephany Babson
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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