Homemade Fish Sticks
4 servings
60 minutes
The recipe is taken from the book "The Cult of Homemade Food". "I grew up on white fish such as cod, but pollock is no less wonderful, and my recipe for fish sticks makes excellent fish sticks from it. In this case, I use paneer breadcrumbs - more airy, creating a less heavy crust on the products after frying, which, however, remains crispy longer. The combination of breadcrumbs and dill gives the fish sticks an amazing aroma and a beautiful appearance.
1
Cut the fish into suitable, fairly large stick-like pieces. Lightly salt, cover with a lid, and refrigerate for 20-30 minutes so that the fillet doesn't fall apart during frying.
- White fish fillet: 500 g
- Sea salt: to taste
2
Finely chop the dill and mix it with breadcrumbs in a shallow bowl. In a separate shallow bowl, add flour, salt, and pepper. In a third bowl, place lightly beaten eggs.
- Dill stalks: 4 pieces
- Panko breadcrumbs: 80 g
- Wheat flour: 50 g
- Sea salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
3
Use paper napkins to soak up excess salt from the fish. Dredge the fish pieces in flour, shake off the excess, then coat them in egg on all sides. Allow excess to drip off, then coat in breadcrumbs with dill.
- White fish fillet: 500 g
- Wheat flour: 50 g
- Chicken egg: 2 pieces
- Panko breadcrumbs: 80 g
4
Place a large heavy skillet over medium heat and pour in sunflower oil to lightly cover the bottom. When the oil is hot, fry the fish sticks on both sides for 3 minutes. Towards the end of cooking, add butter to the skillet for a nice crispy crust.
- Butter: 1 piece
- Sea salt: to taste
5
If necessary, blot excess oil with paper towels and season with a pinch of salt before serving.
- Sea salt: to taste