Recipes  
Fish Sticks
Fish Sticks
Open in full-screen mode

Fish Sticks

Preparation
15 MIN
Cooking
6 MIN
Freezing
2 H
Makes
16 sticks
Share

Ingredients

Breading

Preparation

  1. Thaw the fish for about 2 hours in the refrigerator until partially thawed but still firm. Cut across the width of the fillets so as to get 16 sticks. Set aside.
  2. In a bowl, combine the breadcrumbs, basil, oregano, onion salt, paprika and pepper.
  3. In a second bowl, beat the eggs. In a third, place the flour.
  4. Dredge the sticks in the flour, then dip them in the beaten eggs and coat with breadcrumbs. If the fish is still frozen and firm enough at this stage, it can be return to the freezer by placing the sticks on a baking sheet, then transferring them, once completely frozen, in a plastic bag for freezing (see note).
  5. To immediately cook the sticks, heat the butter and oil in a skillet over medium heat. Cook the fish sticks for 3 to 4 minutes per side.
  6. Serve with ketchup, mayonnaise or fish sticks sauce.

Note

Simply amazing dips

If your fish sticks are frozen, completely thaw before frying.
 

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.