Sunday, April 26, 2009

Cornmeal-Crusted Fish Sticks

70.  The infamous Fish Stick...purchased from the frozen section of the super market.  Packaged in a cardboard box.  Advertised as ocean fresh, classic, premium and succulent.  Sounds convincing, right?  We've all tasted those fish sticks or as some call them fish fingers.  but I don't recall the succulent part...only the processed, compressed fish parts.

I was delighted to find a recipe for "real" ocean fresh, classic, premium and succulent fish sticks.  The recipe was in the "Everyday FOODS" magazine for "Cornmeal-Crusted Fish Sticks"
We made the recipe for dinner and it was easy and a keeper!
The suggested fish is tilapia and the coating is corn meal.  
 
The tilapia is easy to work with and to cut into long finger size pieces.
We fried the sticks in two batches and kept the first batch in the oven.
The fish sticks were perfect and easy to pick up and eat with your fingers.
And they looked beautiful and tasted delicious!

“Enchant, stay beautiful and graceful, but do this,
 eat well.
 Bring the same consideration to the preparation of your food
 as you devote to your appearance.
 Let your dinner be a poem, like your dress.”
 ~ Charles Pierre Monselet 

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