Sesame Fish Sticks
Prep Time:
40 minutes
Cook Time:
10 minutes
Servings:
4
If the food does not sizzle when it goes into the pan, your oil is not hot enough for frying. This is easy to solve! Heat the oil for 20 to 30 seconds more, then drop a tiny piece of bread in to see if it sizzles. Remove the bread before cooking the fish.
Ingredients:
- 1 1/2 pounds halibut, cod or other firm white fish
fillets - 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 eggs
- 1 cup sesame seeds
- 1/4 cup vegetable oil
- Lemon wedges for serving
- Tartar sauce or tomato ketchup for serving
Directions:
Cut the fish sticks
Before you start, be sure an adult is nearby to help.
Put the fish fillets on a cutting board. Using a sharp knife, cut the fish fillets into sticks measuring about 1 by 5 inches. Transfer to a plate and set aside.
Get ready to coat the fish
Pour the flour into a shallow pan. Sprinkle the salt and pepper over the flour and stir with a fork until blended.
Crack the eggs into another shallow pan, then beat the eggs with the fork until they are smooth and uniformly yellow.
Pour the sesame seeds into a third shallow pan.
Line up the pans of flour, eggs and sesame seeds in a row in front of you, in that order.
Coat the fish sticks
Drag a fish piece through the flour, turning to coat it all over. Gently shake off the extra flour. Now dip the fish piece quickly into the eggs, letting the excess drip off. Finally, drag the fish piece through the sesame seeds, turning it to coat evenly with the seeds. Set it aside on a clean plate. Repeat until you have coated all the fish pieces.
Heat the oil
Place a layer of paper towels on another clean plate.
Get an adult to help you now. Set a sauté pan over medium heat. Pour the oil into the sauté pan and let the oil heat for 1 minute.
Using tongs or a metal spatula, put the fish sticks into the pan, one by one. The coating should sizzle when it touches the oil.
Cook the fish sticks
Put as many fish sticks in the pan as will fit without crowding. There should be a little space around each stick. Cook the fish sticks until golden brown on the first side, about 5 minutes.
Using the tongs or spatula, carefully turn the fish sticks over. Cook the fish sticks on the other side until they are golden, about 5 minutes more.
Keep the fish stick warm
Transfer the fish sticks to the paper towels to drain. Turn the oven to 200°F. Place the first batch of fish sticks in a baking dish. Slide the dish into the oven to keep the fish sticks warm.
Fry the remaining fish sticks and keep them warm in the oven.
Serve it up
Ask an adult to help you remove the fish sticks from the oven. Use the tongs to transfer the fish sticks to a platter.
Serve the fish sticks hot, with lemon wedges for squeezing and tartar sauce or ketchup for dipping. Serves 4.
Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006).
Before you start, be sure an adult is nearby to help.
Put the fish fillets on a cutting board. Using a sharp knife, cut the fish fillets into sticks measuring about 1 by 5 inches. Transfer to a plate and set aside.
Get ready to coat the fish
Pour the flour into a shallow pan. Sprinkle the salt and pepper over the flour and stir with a fork until blended.
Crack the eggs into another shallow pan, then beat the eggs with the fork until they are smooth and uniformly yellow.
Pour the sesame seeds into a third shallow pan.
Line up the pans of flour, eggs and sesame seeds in a row in front of you, in that order.
Coat the fish sticks
Drag a fish piece through the flour, turning to coat it all over. Gently shake off the extra flour. Now dip the fish piece quickly into the eggs, letting the excess drip off. Finally, drag the fish piece through the sesame seeds, turning it to coat evenly with the seeds. Set it aside on a clean plate. Repeat until you have coated all the fish pieces.
Heat the oil
Place a layer of paper towels on another clean plate.
Get an adult to help you now. Set a sauté pan over medium heat. Pour the oil into the sauté pan and let the oil heat for 1 minute.
Using tongs or a metal spatula, put the fish sticks into the pan, one by one. The coating should sizzle when it touches the oil.
Cook the fish sticks
Put as many fish sticks in the pan as will fit without crowding. There should be a little space around each stick. Cook the fish sticks until golden brown on the first side, about 5 minutes.
Using the tongs or spatula, carefully turn the fish sticks over. Cook the fish sticks on the other side until they are golden, about 5 minutes more.
Keep the fish stick warm
Transfer the fish sticks to the paper towels to drain. Turn the oven to 200°F. Place the first batch of fish sticks in a baking dish. Slide the dish into the oven to keep the fish sticks warm.
Fry the remaining fish sticks and keep them warm in the oven.
Serve it up
Ask an adult to help you remove the fish sticks from the oven. Use the tongs to transfer the fish sticks to a platter.
Serve the fish sticks hot, with lemon wedges for squeezing and tartar sauce or ketchup for dipping. Serves 4.
Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006).
Recommended Products:
-
$135
(9)
-
$17.95
