Homemade Fish Sticks Recipe with Herbs

Name: Homemade Fish Sticks Recipe with Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 24 fish sticks
Ingredients: 12.3 ounces fish fillet; 1 egg; 6 Tablespoons bread crumbs; 1 Teaspoon oregano dried; 1 Teaspoon Marjoram Dried; ½ Teaspoon salt; ¼ Teaspoon Black Pepper Ground; Cooking Oil to deep fry

User Reviews

4.8

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
24 fish sticks
Calories
26 kcal
Course
Main Course
Cuisine
Mediterranean

Homemade Fish Sticks Recipe with Herbs

Jonathan Green

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Fried fish stick, known as fish fingers in the UK, are a welcome meal when served with french fries, Tartar Sauce and a light green iceberg salad with vinaigrette.

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Ingredients

Servings

12.3 ounces fish fillet
1 egg
6 Tablespoons bread crumbs
1 Teaspoon oregano dried
1 Teaspoon Marjoram Dried optional
½ Teaspoon salt
¼ Teaspoon Black Pepper Ground
Cooking Oil to deep fry

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Instructions

Prepare your fish fillet first. Look out for any fish bones and skin remainders, cut off and discard. Cut your fish filet into sticks and keep aside.
In a bowl scramble the raw egg and keep aside. Get another bowl and add the breadcrumbs oregano, marjoram, salt and pepper, mix that content well.
Now you need to cover the fish sticks one by one with the coating. You start by covering a fish stick with the scrambled egg then directly place it into the breadcrumbs mixture bowl and cover it there equally with the breadcrumbs by rolling the fish stick into it. The egg is like a glue between fish meat and breadcrumbs mixture, it will hold the coating together. Repeat the coating process until you have all the fish sticks ready and finished coated.
At that point you can freeze some or all of your fish sticks by placing them carefully into ziplock bags. Whenever you want to use them, just defrost the fish sticks completely first and then deep fry.
To deep fry the fish sticks, heat up oil in your fryer or in a deep frying pan. Wait until the oil is very hot, NEVER add the fish sticks when the oil is not hot. Test by sprinkling tiny amounts of breadcrumbs into the cooking oil, if it catches and starts to bubble around the breadcrumbs, you can add your fish fingers to the cooking oil. It might splash a little bit, so be careful and prepared. DON'T over crowd your pan or they will take too long to cook, a too crowded pan reduces the heat of the oil a bit, which is not necessarily what you want when deep frying anything.
Watch them carefully and turn them when they get golden on one side. Once the fish sticks are equally golden on both sides, which is a matter of a few minutes only, you can take them out by shaking off carefully excess oil, and placing them into a previously prepared dish with paper kitchen towel. Tap them a bit dry, to absorb excess oil with some more paper kitchen towel.
Serve warm with Tartar sauce, french fries chips or wedges and a small green salad with vinaigrette.

Notes

You can bake the fish sticks too if you don't want to fry them. To bake place the breaded fish sticks into a heatproof dish next to each other. Cover the fish sticks equally with some Olive Oil and place to bake into the preheated oven at 180 C/350 F for about 12 minutes or until the fish is flaky.
~24 small fish sticks
Pick a white fish like cod, halibut or cabo, a fish that remains firm while frying and which tastes neutral (ask your fish guy)

Nutrition Information

Show Details

Calories 26kcal (1%) Carbohydrates 1g (0%) Protein 3g (6%) Cholesterol 14mg (5%) Sodium 76mg (3%) Potassium 51mg (1%) Vitamin A 10IU (0%) Calcium 8mg (1%) Iron 0.3mg (2%)