Kids will love these bite-size fish sticks, and you will love that they can be on your table in 20 minutes flat!

Ann Taylor Pittman
Recipe by Coastal Living April 2015

Gallery

Credit: Becky Luigart-Stayner; Styling: Linda Hirst

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut fish into thin strips; pat dry with paper towels. Combine garlic powder, pepper, and 1 teaspoon salt; sprinkle evenly over fish.

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  • Place flour, buttermilk, and cornmeal each in a separate shallow dish. Dredge fish in flour, gently shaking off excess. Dip fish in buttermilk; dredge in cornmeal, gently shaking off excess.

  • Heat 1/2 cup oil in a large nonstick skillet over medium-high heat. Add half of fish. Cook 2 minutes on each side or until golden brown. Remove fish from skillet. Repeat with remaining oil and fish. Sprinkle cooked fish with remaining 1/2 teaspoon salt.

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