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Fish Sticks on Fridays

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Yup, it’s the beginning of Lent. So do you know what that means? Friday fish fries including one of my favorites, fish sticks.  By the way, you have to call them fish sticks and not fish fingers because everyone knows that fish don’t have fingers! (That’s a free “dad joke” for you.)

I found this simple-sounding and delicious-looking recipe by Nick Evans on Simply Recipes that I can’t wait to try. This recipe would work well with Cod, Haddock, Pollack, or almost any mild, white fish.

Growing up fish sticks were some of my favorite things to eat. Unfortunately, general cost-cutting measures and the addition of multiple chemicals to make them last forever in the freezer section have just killed store-bought brands and one of my childhood favorites.  So let’s use Nick Evans’s recipe and make some fresh crispy panko battered fish sticks for Friday night dinner.

I’m reprinting the recipe for you but check out the original recipe on Nick’s page for additional recommendations and read some of the reviews as well. Nick has a simple recipe for Malt Vinegar on his recipe page. I’m not a big fan, so selfishly, I left that part off. You can find it in the original recipe if you’re interested.

Also, Nick recommends that the fish are best when eaten immediately if possible. If you store them in the refrigerator, don’t store them for longer than a day or so.  If you do store them, they can be reheated for 10 to 15 minutes in a 350° oven.

Time to Prepare

15 minutes to prepare and 15 minutes to cook. Total time of about 30 minutes. Serves 4.

Ingredients

For the quick tartar sauce:

  • 1 cup mayonnaise
  • 1 cup minced pickles, about 2 small pickles diced
  • Juice from 1/2 lemon
  • Pinch salt
  • Pinch ground black pepper

For the fish fingers:

  • 1 pound firm, skinless white fish, such as cod, pollack, or haddock (ask the fishmonger to skin the fish, if needed)
  • 1 cup all-purpose flour
  • 3 large eggs, whisked
  • 2 cups panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable oil, for frying

How to prepare

  1. Make the tartar sauce:

    Stir together the mayonnaise, pickles, and lemon juice. Season with a pinch of salt and pepper, taste, and add more seasonings if you like.

    I like my tartar sauce as very chunky. Use fewer pickles if you like or substitute up to half of the mayonnaise with Greek yogurt if you want to reduce calories in the dip. This dip will keep well in the fridge, covered, for at least a week.

    Make the tartar saucePhoto: Nick Evans

  2. Cut and season the fish:

    To prepare the fish, first, make sure the fish has no bones. I usually just run my hands down the filet and you will be able to feel any bones that might be there. If you do find some, you can use a pair of clean tweezers to pluck them out.

    Cut the fish into strips about 3 inches long strips and 1/2 inch thick. Season fish strips well with salt and pepper.

    Use three separate bowlsPhoto: Nick Evans

  3. Coat the fish:

    Place the flour, whisked eggs, and panko crumbs in three separate bowls. Set a baking sheet nearby.

    First, toss fish with all-purpose flour to coat. Shake off any extra flour. Then transfer fish to eggs. Coat well. Finally, move to panko breadcrumbs and really press the breadcrumbs on the fish so they have a good crust.

    Transfer the coated fingers to the baking sheet. Let the fish sticks rest while you heat the oil.

    Season and bread the fishPhoto: Nick Evans

  4. Heat the oil:

    Over medium heat, heat enough oil in a skillet to fill the skillet about 1 1/2- to 2-inches deep. (I use about two cups of oil in my large skillet.) The oil doesn’t need to completely cover the fish sticks.

    The oil is ready when you can add a few breadcrumbs and they sizzle immediately and float to the top.

  5. Fry the fish sticks:

    When the oil is hot, add fish sticks in a single layer in the skillet without crowding the skillet. You will probably need to cook in two batches.

    Fry for 3 minutes, after which the fish sticks should be nicely browned on the underside and can be flipped. Flip and cook for another 3 minutes on the second side. Then remove and let cool on a few paper towels while you cook the second batch.

    Time to fry
    Photo: Nick Evans

  6. Serve the finished fish sticks:

    Serve fish sticks while warm along with the tartar sauce. If you make the fish sticks in advance, reheat them in a 350°F oven for a few minutes until they are warmed through.

    It's fish sticks for dinnerPhoto: Nick Evans

    So that’s it. Sounds pretty simple, doesn’t it? I can’t wait to give this a try. Read more about Nick Evans, author of the cookbook, Love Your Leftovers, and writer for Simply Recipes since 2017.

    If you’re looking for some other recipes, check out our other favorite fish recipes, and until next time,

    Tight Lines and Smooth Seas