Fish Sticks...Not the Gorton's Fisherman.

We've eaten fish sticks with roasted vegetables two Mondays in a row now.  For one, we bought this mango chutney in the Bahamas that we used as a topping that I wanted to use up and also because I just really dug the meal, plain and simple.

 

The fish sticks were inspired by a recipe I saw in October's issue of Food Network magazine.   Probably a recipe I would have normally walked past, but I'm trying to give new things a try lately (like beets and radishes), so I figured I would give these coconut fish sticks a shot.

 

Last week we used coconut and panko breadcrumbs as the breading and this week we used crushed corn flakes (a cereal box we had on top of our fridge for over a year at least).  We also used cod one night and haddock the next time.  I honestly didn't notice a difference between the two fish.

Fish Sticks:

1 lb cod or haddock fillets cut into thick strips (think fish stick size)
1/2 cup milk
1/2 cup flour
salt & pepper

2 eggs

1.5 cup panko breadcrumbs, 3/4 cup unsweetened coconut OR 2 cups cornflakes (finely crushed)

 

Combine fish sticks and milk in large bowl to soak about 5-10 mins.

 

Combine flour, salt & pepper in a second bowl.

 

Beat eggs in a third bowl.

 

Combine breadcrumbs/coconut or cornflakes in fourth bowl.

 

Coat fish sticks into flour mixture, then dip in eggs, then breading mixture.

 

Heat vegetable oil in skillet and fry the sticks about 2 minutes each side until golden brown. 

 

We served this with roasted vegetables where I just combined 3 chopped carrots, a head of chopped broccoli, some mushrooms, one garlic clove finely chopped, salt, pepper and some of the Herb Butter that I made using up my leftover herbs (rosemary, thyme, tarragon) following a recipe that Karis shared on her blog.  I roasted the veggies at 450 for about 25 minutes.