HOMEMADE FISH STICKS
I am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these are great with oven fries or roasted veggies and low-fat homemade tartar sauce. -Jennifer Rowland, Elizabethtown, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.
Nutrition Facts : Calories 278 calories, Fat 4g fat (1g saturated fat), Cholesterol 129mg cholesterol, Sodium 718mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
DOUBLE-DIPPER FISH-STICK FONDUE
Fish sticks for everyone! Kick up the intensity with zesty dip to dunk fish in.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oven as directed on the box of fish sticks. Put the fish sticks on the counter for 10 minutes.
- Chop the dill pickle into small pieces on the cutting board, using the knife. Put pickle pieces in one of the bowls.
- Add the mayonnaise, horseradish and onion powder to pickle pieces. Stir with the spoon until mixed.
- Put the chili sauce, lemon juice and Worcestershire sauce in the other bowl. Stir with the spoon until mixed.
- Cut each fish stick into 3 pieces on cutting board, using knife. Put fish pieces on the cookie sheet.
- Bake the fish pieces as directed on the box. Use the pot holders to take cookie sheet out of oven. Put fish pieces on the serving platter, using the pancake turner.
- To serve, poke a toothpick into each piece of fish. Or if you like, use pretzel sticks instead of toothpicks. Dunk fish into the dips.
Nutrition Facts : Calories 355, Carbohydrate 23 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 920 mg
FISH STICK TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 16 tacos
Number Of Ingredients 17
Steps:
- Cook the fish sticks according to the package directions.
- Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
- In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
- Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
- Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
- Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.
"IT'S A KEEPER!" FISH STICK CASSEROLE
There are several versions of this recipe, this is how I make it. My nephews LOVE it! It tastes like cheesey fish sticks, potatoes and a slight taste of creamy tartar sauce all baked into one! :) **If you don't like tartar sauce, simply omit the sweet pickle relish. But we LOVE it just like this! :)
Provided by Wildflour
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In lg.
- bowl, stir together all ingredients except for half of the cheese and the fish sticks.
- Spread into 13x9 baking dish.
- Top with frozen fish sticks in 3 rows of 6 longways.
- Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
- Bake at 350•, uncovered, for about 35-40 minutes.
- Serve with coleslaw and garlic bread.
Nutrition Facts : Calories 559.2, Fat 32.8, SaturatedFat 11.4, Cholesterol 67.1, Sodium 1405.6, Carbohydrate 49.4, Fiber 3, Sugar 6.5, Protein 18.3
FISH STICK FONDUE
This sounds like a fun one for my grandkids. Lemon Mayonnaise and Tomato Dip (separate recipes) can be used as dips if desired. From Fondue by Casparek.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Prepare lemon mayonnaise, and tomato dip (separate recipes) if using.
- 2. Cut the frozen fish sticks crosswise into 3 pieces. Halve and clean peppers and cut into pieces. Cut lemon into wedges. Arrange all ingredients decoratively.
- 3. Heat oil in fondue pot on the stove, then set on the burner. At the table, fry fish and peppers until golden brown. Sprinkle with lemon and pass the sauces.
- 4. 4. Other good accompaniments: Potato salad with a vinaigrette dressing or a green salad. Tip: Breaded frozen fish fillets, poultry, or vegetable sticks can be substituted for fish sticks.
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