Gourmet Fish Sticks
- jpschust Feb 3, 2007 12:40 PM
It's a long sordid story but I need to work on my Valentine's meal for my girlfriend. I detest fish sticks but they are her favorite. Please help me on some ideas for making some not run of the mill, great gourmet fish sticks.
Well, I don't know if she'll only accept frozen, already breaded, fish sticks or if you get to make your own. If it's the latter, I have some ideas.
It's so cute that you're making them for her. If you're making your own, I know I've had great grouper or dolphin "fingers" when they're made with panko. I'm sure you can find a recipe if you search for fish fingers instead of sticks. Also, I'll bet there are some great sauces - maybe some asian inspired ones or interesting takes on cocktail or tartar. Good luck!
These baked fish sticks diablo are quite good. Even you might like them.
Whisk together 6 tablespoons melted butter, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice and 1 tablespoon fresh dill.
On a plate, mix 1 cup breadcrumbs with as much or as little cayenne as you like.
Preheat an oiled baking sheet at 475 degrees.
Cut 11/2 pounds catfish into 3- by 3/4- inch strips.
Dip fish into butter mixture, then into crumbs and bake, turning once, for about 6 minutes per side.
Happy Valentine's day
Best fish sticks I ever ate were at my dad's cafeteria. They started out with frozen "raw cod shims" which they then cut with a bandsaw into sticks each about the size of a stick of butter (the longer, slimmer sticks you get in the midwest, not the short stubby ones I found in oregon). They dredged them in flour, then egg milk, then batter of some kind, and fried them. No pressed and formed fish, no surprise ingredients--and they were actually really good given that they began with frozen fish instead of fresh.
Don't know if that translates into anything that will help you, but the topic triggered a memory.
Oakjoan's question is right on target: Jp, does your friend want you to replicate the minced fish sticks from the box? Does she want you to do a gourmet finger-width with the best fish and the best breading? Either approach could be fun. We're here to help, but we need to know the parameters of the culinary compromise. T'would be a pity were any Valentine's dinner give way without a whimper to Gorton's.
The fish sticks she loves are the ones from the box. Yech. My goal is to make something similar, but not the same, but with a distinctly gourmet twist. I'm going to be altering a macaroni and cheese recipe to match the fish sticks as this is her favorite pairing. I guess my thought here is let's take something I know she loves and let's turn it on its head :)