Fish sticks. They're fun. The commercial fish stick certainly predates the chicken finger, though interestingly the commercial version of this geometric culinary wonder was introduced as a fish finger in the UK in the '50s. (As an aside, America takes credit for the chicken finger, with evidence of it on a Kowloon restaurant menu in Saugus, Massachusetts, sometime in the 1960s.) Don't tell your kids that story. They're hungry. This kid-friendly recipe keeps it mild and straightforward--with a sweet-tart-creamy dipping sauce.

Keith Schroeder
Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 6 (serving size: 4 ounces fish and about 2 tablespoons yogurt dipping sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven to 425°. Spray a baking sheet with cooking spray. Set aside.

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  • Pop the fish into the freezer for 10 minutes while you prepare the other ingredients. You want the fish very very cold, but not fully frozen.

  • Combine the yogurt, the sweet pickle relish, the lemon juice, the milk, and 1/8 teaspoon salt. Your kids will love you. Cover the sauce and refrigerate until ready to serve.

  • Pulse the bread in a food processor until it is a fine crumb.

  • Heat a large skillet over medium heat. Place the crumbs in the skillet and toast 3 minutes, stirring frequently.

  • Ready a standard breading setup with three shallow dishes: Flour. Buttermilk. Crumb.

  • Remove the fish from the freezer and sprinkle with 1/2 teaspoon salt and pepper. Coat the fish sticks in flour, then buttermilk (no remaining dry spots, please), and finally the crumb.

  • Arrange the fish sticks on the coated baking sheet, evenly spaced, and mist them evenly with cooking spray.

  • Bake for 15 minutes, or until the breadcrumbs are crisp and the fish flakes easily when tested with a fork.

  • Serve with the sweet pickle yogurt for dipping.

Source

Cooking Light Mad Delicious

Nutrition Facts

260 calories; fat 4.5g; saturated fat 1.5g; mono fat 1.3g; poly fat 0.7g; protein 34g; carbohydrates 20g; fiber 2g; cholesterol 79mg; iron 1mg; sodium 508mg; calcium 83mg.
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