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Homemade Fish Sticks 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.
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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

Homemade Fish Sticks

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4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA


  • 1 1/2 lb
    (680 g)
    tilapia or cod
Imprimer ma sélection

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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