Happy Wednesday everyone! So I have to be honest, I have legitimately struggled with recipes over the past week. I’m super particular about not sharing recipes that didn’t end in perfection so there might be some longer pauses between my posts until I either perfect them or move on to a different recipe! There were some fails occurring in the kitchen, but I still have hope that some of them might turn out to be amazing if I keep working on them
Today’s recipe was inspired by… I’m not even sure. I want to say I was craving fish sticks or perhaps saw a picture of fish sticks somewhere and a light bulb went off? I normally like to steam, bake or broil fish and almost never use breading. But boy do I love a good fish fry every so often. The kind of fish fry my mom makes is especially delicious! She makes her own fry masala and the fish turns out to be so amazingly crispy and flavorful. I definitely plan on sharing her recipe in my blog at some point. Speaking of which, I have planned to learn how to cook as many dishes, that I love, as I can from my mom this summer. I am very lucky that she lives so close by and I have the ability to learn how to cook from her in person. I’m especially looking forward to learning how to make my favorite Konkani dishes! I hope to be able to share those on the blog as well
This is obviously not my mom’s recipe, but one I found on marthstewart.com that I added my own spin to. These fish sticks are perfectly spicy and crispy on the outside, moist and flaky on the inside. These are great as an appetizer, snack or you can make a whole meal out of it too! Hope you enjoy!
Bob’s Red Mill Organic Cornmeal Medium, 24-Ounce (Pack of 4)
Simply Organic Chili Powder Certified Organic, 2.89-Ounce Container
Simply Organic – Turmeric – 2.38 oz.
Simply Organic – Coriander – 2.29 oz.
King Arthur 100% Organic All Purpose Flour, 32 oz
- 4 Tilapia fillets about 1.75 lbs (you can substitute a similar white fish)
- 2 eggs, beaten
- 1/2 cup yellow cornmeal
- 1/4 cup all purpose flour
- 1/2 tsp coriander powder
- 1/2 tsp chili powder (or cayenne pepper)
- 1/2 tsp turmeric powder
- 2 tsp of salt
- 1/2 cup of vegetable or coconut oil
- pepper to taste
- In a medium size bowl, mix the eggs with 1/2 tsp of salt and a pinch of pepper.
- In a bowl mix the cornmeal, flour, coriander/chili/turmeric powders and the remaining 1 1/2 tsp of salt. Take this mix and spread it on a shallow plate or bowl.
- Line a large baking sheet with foil (for easy cleaning) and use another baking sheet or oven proof pan to place cooked fish sticks on. You will use this second baking sheet/pan to keep the fish sticks warm.
- Take the Tilapia fillets and cut them into fish sticks (about 1" x 3").
- After cutting all of the fillets, dip each strip of fish into the egg mixture and then immediately dredge in the cornmeal mixture until completely coated. Lay the strips of fish out on the foil-lined baking sheet. Repeat until all the fish are coated in the egg & cornmeal mixtures.
- Preheat the oven to 250 degrees.
- Heat a large skillet (I used my 12" cast iron skillet) over medium heat. Adjust this heat based on the kind of pan you use. If using stainless steel or something that isn't heavy-bottomed, lower the heat to medium low.
- After about 3-4 minutes when the pan has heated, add about 3-4 Tbsp of the oil, swirl to coat the pan completely and let it heat for about 30 seconds.
- Add the fish sticks one by one. You'll have to do this in batches most likely so don't crowd the pan, leave enough space to be able to turn the pieces over.
- Fry the fish on each side for about 3 minutes until the sides look golden brown (I like to turn them on all their sides based on the cut so the cornmeal fries on each side). The fish sticks should completely cook in 5-6 minutes.
- Place the cooked fish sticks on the second baking pan (don't cover) and place into the oven to stay warm while you finish cooking the other fish sticks.
- Repeat cooking the fish sticks until they're all cooked.
- Serve fish sticks warm with ketchup, sriracha or green chutney