Fish Sticks

Chicharron de Pescado 3

These fish sticks are made by marinating the fish in lemon juice, lemon zest, garlic and scallion greens. They are then dipped in lightly beaten egg with mustard and cream. Finally they are dredged in spiced up flour and then deep-fried in very hot oil. They are crunchy on the outside and flaky in the inside making these fish sticks absolutely delicious.

You have to use a white, mild fleshy fish for this fish sticks recipe. You can use catfish, tilapia, Basa, sole, Mahi-Mahi or haddock.

I think the most important recommendation I have for this recipe is that your oil be very, very hot. If it is not your food will boil in the oil and it will be soggy and dripping in oil. If it is you will end up with a non-oily, very crunchy outer layer and a tender and flaky interior. Make sure to work in batches and also make sure to allow the oil to reheat for a minute or two before you add the next batch.

You can serve these fish sticks with lemon slices or tartar sauce if you want. Homemade Tartar Sauce to see how to make it at home.

This is how you make these scrumptious and delicious deep-fried fish sticks:

Serves four
3 small catfish fillets* – cut into fish finger size strips
1 scallion – only the dark green chopped
1 minced garlic clove
1 lemon – get 1 tsp. of zest and then juice it
1 egg
½ tsp. mustard
1 tsp. of heavy cream or whole milk
1-cup flour
1 tsp. baking powder
½ tsp. oregano
Salt & pepper
Vegetable oil
Lemon slices or tartar sauce for serving (or both)

Place the fish strips in a bowl and add salt, pepper, scallion green, garlic, lemon zest and lemon juice to it. Mix well; cover the bowl with plastic and place in the fridge for about 30 minutes.

Lightly beat the egg in a shallow bowl with a fork or whisk. Add the mustard and cream or milk. Mix well.

In another shallow bowl mix the flour, baking powder and oregano with ½ tsp. of pepper and a teaspoon of salt. Mix well.

Heat enough oil in a skillet to cover the fish when you put it in. Let the oil heat for 5 to 7 minutes or until it has reached around 350 degrees F (180 C). You can test it by dropping a small piece of bread into the oil. If it sizzles the oil is ready.

Dip the fish strips in the egg and shake off the excess. Place the egg-covered fish in the flour and coat evenly. Shake off the excess flour.

Place the fish strips into the hot oil being careful not to burn yourself. Work in batches and do not overcrowd the pan. Flip as the bottom browns and cook until the other side browns as well – about 2 to 3 minutes per side depending on the thickness of your fish. Allow the oil to heat again before you add the next batch.

Remove the fish and place it on a paper towel lined plate. Serve with lemon slices or tartar sauce. Enjoy.

* You can use any mild white fleshy fish for this such as tilapia, sole, basa, haddock or Mahi-Mahi

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