Crunchy Fish Sticks

Difficulty: **

This recipe isn't as difficult as it sounds. If you're one of those who rush to the freezer section to buy Mrs. Paul, take a chance and try these. They are delicious.

1 1/2 cups all-purpose flour
1 Tbs. dry mustard
salt and pepper to taste
2 cups buttermilk
2 eggs
1 lb. tilapia, cod or halibut, cut into 24 strips
3 cups bread crumbs
1/2 cup canola oil, divided

1. In large bowl, mix flour, mustard, salt and pepper. Add buttermilk and eggs. Mix thoroughly. Sprinkle bread crumbs on a plate. Coat fish with the egg mixture, then roll in bread crumbs.

2. In a pan, heat some oil on medium high. Saute fish in batches, about 5 minutes. Add oil as needed until finished.

Tip: Serve with catsup, tartar sauce, cocktail sauce, ranch dressing, honey mustard, or any kind of dip that's your favorite. We bought one package of talapia filets and cut the fish against the natural grain. They held together quite nicely. Also, there will be lots of batter left. Put it in an airtight refrigerator container and use for chicken strips also.
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