Fish sticks with tartar sauce / Fish fingers / Panko crusted fish sticks/ Finger food / Fish recipe / Thank you Easyfoodsmith

 
Baked fish sticks / fish finger ,do I need to say any thing more!!

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Ingredients for fish sticks -around 15 - 20 sticks - ( I used 2 medium sized frozen Salmon fillets)
Fish - 1 pound (Cod,Flounder or any white fish)(boneless )
Vinegar- 1 tsp
Bread crumbs -as required
All purpose flour -3 tbsp for dusting +  1/2  cup for batter or ( 2 large egg whites lightly beaten)
Salt and pepper to taste.
Method :
1.Wash and cut the fish fillets into 2 inch long strips and 1/2 inch wide using kitchen shears .Add vinegar, salt and pepper.Keep it  aside for a few minutes.Drain and dust it in 3 tbsp all purpose flour and spread it so that all the water dries up.
2. Mix all purpose flour with 1/4 cup water to make a slightly thick batter enough to coat the fish but not runny.sprinkle some salt and pepper in it.
3.Spray the wire rack with cooking oil or spray on an aluminium foil kept on baking  sheet.
4 Assemble everything in the order that is bread crumbs next to it then the  flour batter  and then fish.
5.Use both hands in this stage,take each flour coated strip and  dip in the batter then dredge in bread crumbs roll well  remember to shake off excess in each step and refrigerate for 20  minutes.
6.Preheat oven at 350 F and arrange the fish sticks on the wire rack leaving some distance in between.
Bake for 12-15 or until the fish flakes.Carefully turn once in between after the bottom is cooked for even coloring.
Serve hot with Tarter sauce. ( Recipe below)
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• Uncooked coated fish sticks can be refrigerated for up to 1 day and frozen upto 3 months.So u can make well ahead of time.
• Do the dipping and dredging really fast as the fish would not  crisp up if it absorbs too much  moisture.
• Panko is larger bread crumbs and it gives a crispier effect.I have replaced half of the bread crumbs with panko.

Tartar sauce 

Mayonnise - 1 cup
lemon juice- 1 tbsp
Pickled cucumber- 1 chopped (fresh is fine)
Capers- 1 tbsp (I used  chopped spring onion)
salt and pepper to taste
Mix everything and refrigerate for any hour.Serve as a dip for fish fingers.




Wasn't that easy.Hope to hear from you lovely people out there.




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