- 1 box 400 g frozen haddock fillets (High Liner-type)
- 1 tablespoon (15 ml) butter
- 1 tablespoon (15 ml) oil
- 1 cup (250 ml) breadcrumbs
- 1 teaspoon (5 ml) dried basil (optional)
- 1 teaspoon (5 ml) dried oregano (optional)
- 1 1/2 teaspoons (7.5 ml) onion salt
- 1/4 teaspoon (1 ml) paprika
- 2 eggs
- 3 tablespoons (45 ml) flour
- 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.
- In a bowl, combine the breadcrumbs, basil, oregano, onion salt, paprika and pepper.
- In a second bowl, beat the eggs. In a third, place the flour.
- 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).
- 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.
- Serve with ketchup, mayonnaise or fish sticks sauce.
Simply amazing dips
If your fish sticks are frozen, completely thaw before frying.