more big batch cooking

Saturday, May 14, 2011

Fast Fish Sticks

Do you ever wonder what's really in those frozen fish sticks? You won't have to when you make them yourself—and these taste better, too. (from Real Simple)

1 lb skinless tilapia fillets or other mild white fish
1 cup panko breadcrumbs
1/4 cup olive oil
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon pepper
ketchup or tartar sauce for serving

Preheat oven to 400 degrees. Cut the fish into strips. Combine the breadcrumbs, olive oil, paprika, salt and pepper in a shallow bowl.

Gently coat the strips of fish in the breadcrumb mixture, pressing down if needed to make it stick. (Toss together a little more breadcrumbs/oil/paprika if needed—the fish should have a nice, thick coating.) Place fish sticks on a large baking sheet and bake for 10-12 minutes or until crispy and cooked through. I like to serve lots of buttered broccoli on the side.

*Make a double batch and freeze some for another time. Place the baking sheet with the coated strips into the freezer until the fish is frozen, then transfer sticks to a large ziploc. When ready, bake from frozen for 15-18 minutes.

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