Today's recipe gives a whole new meaning to "fish sticks". In my mind fish sticks are those rectangular shaped pieces of "mystery fish" that often tasted like the box they came from. I remember having them every Friday in the school cafeteria and dreading to see Friday come because of them. Rachael Ray printed this recipe in her magazine encouraging kids to get in the kitchen and help with dinner. I think it's a winner.
CRISPY FISH STICKS
3/4 c. panko breadcrumbs
1/2 c. yellow cornmeal
salt and pepper
1/2 tsp. sweet paprika
1 1/2 lbs. skinless cod or halibut fillets (1 inch thick)
1/2 c. low-fat buttermilk
2/3 c. mayonnaise
3 tbsp. ketchup
2 tbsp. finely chopped dill pickle
6 tbsp. EVOO
carrot and celery sticks
Toss the panko, cornmeal, 3/4 tsp. salt, 1/4 tsp. pepper and the paprika in a medium bowl.
Cut the fish crosswise (against the grain) into 1 inch wide strips. Lay the fish in a pie plate and pour the buttermilk on top.
Stir the mayo, ketchup and chopped pickle in a small bowl and set aside.
Remove the fish from the buttermilk one piece at a time, place in the bowl with the crumb mixture and coat all over. Transfer the fish to a plate.
Heat 3 tbsp. of the EVOO in a large cast-iron skillet over medium-high heat until hot, about 5 minutes. Add half the fish sticks and cook, turning once with tongs, until crisp and golden on both sides, about 5 minutes. Repeat with the remaining oil and fish. Serve with the sauce and vegetable sticks.
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