Whole Wheat Ritz Fish Sticks Recipes

FISH STICKS A.K.A. COD FINGERS

Steps:

• Place the fish fillets in the freezer until firm, about 30 minutes, then finely chop. (If you bought them frozen, thaw for half an hour at room temp before cutting.)
• Place the fish in a bowl along with 1/4 cup of the panko, 1 of the eggs, and the mayonnaise, mustard, salt, onion powder, and cayenne pepper. Use your hands or a large spoon to combine.
• Shape the fish mixture into 1 1/2-ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes to firm up.
• Meanwhile, beat the remaining 2 eggs in a shallow pie pan. Place the remaining cup of panko in a second pie pan and the flour in a third.
• When the fish sticks are firm, roll each stick in the flour, then egg, followed by the panko and place back on the sheet pan. (If you're not ready to cook, cover with plastic wrap and refrigerate for up to 6 hours.)
• Place the oil in in the Dutch oven, attach a thermometer and bring to 350°F over medium-high heat. Line a half sheet pan with paper towels, then place a wire cooling rack upside-down on the paper towels.
• Fry half of the fish sticks until golden brown and they register 145°F on an instant-read thermometer, about 2 minutes. Using a spider, transfer to the prepared rack. Repeat with the remaining fish sticks. Serve hot with your favorite tartar sauce.

CRISPY HOMEMADE FISH STICKS RECIPE

Steps:

• Heat your oven to 450 degrees F.
• Pat fish fillet dry and season with kosher salt on both sides. Cut the fish fillet into pieces or sticks (1 to 1 1/2-inch thick and about 3-inch long).
• In a small bowl, combine black pepper, dried oregano, and paprika. Season fish sticks on both sides with the spice mixture.
• Make a dredging station. Place flour in a shallow dish. Place the egg wash in a deeper dish or bowl next to the flour dish. And in another dish, combine the bread crumbs, grated Parmesan and lemon zest. Place next to the dish with the egg wash.
• Now coat the fish. Take a fish stick and dip it in the flour to coat both sides; shake excess flour off. Then dip the fish stick in the egg wash, and then in the bread crumb and Parmesan mixture. Pat to help the coating adhere to the fish stick. Repeat until all the fish sticks have been coated.
• Arrange coated fish sticks on an oiled baking sheet. Brush the tops of the fish sticks with a little extra virgin olive oil (you'll want to basically dab the salmon fish sticks with the oil so that you don't end up removing the coating).
• Place the baking sheet on the middle rack of the heated oven. Bake for about 12 to 15 minutes. If the fish sticks need more color still, place them under the broiler very briefly (watch carefully) until fish sticks gain a nice golden brown color.
• Finish with lemon zest and fresh lemon juice. Garnish with parsley.
• Serve with your favorite sauce for dipping. I used tahini sauce here, but tzatziki sauce would be great as well. Add a big salad and call it dinner (I especially like Mediterranean white bean salad or Greek salad with these salmon fish sticks

BAKED FISH STICKS

Steps:

• Preheat the oven to 400 degrees F.
• Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
• Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
• Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
• Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)

WHOLE WHEAT RITZ FISH STICKS

Steps:

• Slice fish in sticks or nuggets. In a small bowl, combine crumbs, garlic powder and both seasonings.
• In another bowl, whisk egg up. Dip fish in egg, then crumbs and cover fish everywhere with it.
• On medium high heat in a skillet, heat up oil and cook fish for 8 minutes, 4 minutes on each side, really depending on the thickness of the fish and crust.

TOFU FISH STICKS

Steps:

• Press the tofu as per the instruction in the recipe description. Preheat the oven to 400'F.
• Line a baking sheet with parchment or a silpat sheet.
• Mix the corn flour, panko, nutritional yeast, seaweed flakes, parsely, breadcrumbs and sea salt together in a pie plate.
• In another pie plate mix the Vegenaise, plain soy milk and cornstarch so that there are no lumps in it.
• Cut the tofu into 12 sticks. Roll each one in the wet mixture. Then roll them in the dry mixture.
• Place on your lined baking sheet and bake for 30 minutes until nice and golden on the outside.
• If you want a meatier texture, freeze the tofu and then thaw it and follow the recipe.
• Serve with baked French Fries.
• Bon Appetit!

HOMEMADE FISH STICKS

Steps:

• Remove wrapping from fish.
• In shallow dish, thaw on medium-low in microwave 2-3 minutes or just until fish can be cut with knife.
• Do not separate into filets.
• Cut crosswise into 8 even sticks.
• In shallow dish, combine breadcrumbs, wheat germ, sesame seeds, paprika, salt and pepper to taste.
• In a bowl, beat together egg and oil.
• Roll fish sticks in bread crumb mixture, then in egg mixture, then again in bread crumb mixture.
• Heat browning dish at HIGH 4 minutes or according to manufacturers directions.
• Brush dish with oil.
• Arrange fish sticks on dish like spokes on a wheel.
• Microwave HIGH for 1 1/2 minutes and turn fish over.
• Microwave HIGH for 2-3 minutes or until fish is opaque and flakes easily when tested with fork.
• Alernatively, on roasting rack, arrange fish like spokes in a wheel and microwave at HIGH 5-6 minutes or until fish is opaque and flakes easily when tested with fork. Rotate dish once during cooking.

AWESOME RITZ FISH

Steps:

• Wash fish filets and pat dry.
• Lay filets in a 9x13" baking dish. Set aside.
• Put Ritz crackers in a gallon size baggie and crush the crackers to a fine crumble.
• Add butter to the Ritz and mix well.
• Spread the Ritz mix over the top of all the filets.
• Bake at 350 degrees for 20 to 30 minutes (depending on the thickness of your fish).
• Test doneness by sticking a fork in the fish and twisting. The fish should be flakey and the Ritz crackers should be nicely browned.
• Serve immediately.

CRISPY FISH STICKS

Steps:

• Mix the first 4 ingredients in a shallow plate and set aside.
• Cut the tilapia fillets in long sticks with a width of about 1 inch. Marinate them in the lemon juice and season with salt and pepper to taste. Store meanwhile in the fridge. Then cover your cutting board with aluminum foil.
• Cut away the thick crusts of the bread. Then, tear the bread in coarse pieces and fill your food-processor or blender with it. Blend it to medium sized breadcrumbs.
• Toast your fresh breadcrumbs for 1-2 minutes at 400°F This is necessary to evaporate most of the water.for a better crunchy skin. Remove and let it cool of and toss it a bit with a fork. Dispose it in another shallow plate.
• Pour a sizable amount of cooking oil in a deep pan, and turn your stove on low heat. Break eggs and whisk in a bowl. Place your marinated fish in front of the board, the flour-mixture next to it. Then follow the eggs and ,the breadcrumbs and finally a bowl of water.
• Now the real deal begins! Lift a piece of fish with 2 forks and drop it into the flour-mix. Wallow the fish until fully covered and shake any excess flour off. Then transfer to the beaten eggs and do the same. At last, transfer to the plate with breadcrumbs and put away the forks in the bowl of water (dirty part in water). Use your hands to tumble and lightly press around the fish until thoroughly covered in the crumbs. Move the fish-stick to the cutting-board and wipe your forks clean with a piece of paper towel. Repeat likewise for the other fish-sticks.
• When done, turn up the heat of your stove to high. The sticks have to rest for about 15 minutes, to get the crust set (otherwise you'll end up with a disaster). So. meanwhile you could clean up the counter in advance.
• The easiest last step: deep-fry the fish-sticks in about 5 minutes to a nice golden-brown colour. Serve with your favourite sauce!

HOMEMADE COD FISH STICKS

Steps:

• PREP: Cut fillets into 1/2-inch strips and season with salt, pepper and cayenne. Set aside. Place flour in shallow pan, set aside. Place eggwash into another shallow pan and set that aside. Mix breadcrumbs (or panko) and optional almonds and place into yet another shallow pan.
• Dredge strips of cod in flour shaking off excess. Dip next in eggwash and then in the bread crumb mixture, pressing down lightly into breading to coat. Set coated fish on waxed paper-lined sheet pan.
• In a large skillet heat butter and oil over moderate heat. Carefully add the coated fish strips and cook about 2-4 minutes per side, until golden brown. Do in batches if necessary. Transfer fish strips to paper towels to drain.

FANCY FISH STICKS

Steps:

• Combine the first 5 ingredients in a small bowl, stirring with a whisk.
• Cover and chill.
• Preheat oven to 425 degrees.
• Coat a baking sheet with cooking spray, and spread evenly with oil, and heat in oven for 12 minutes.
• In a shallow dish combine flour and black pepper.
• In another shallow dish, combine 1/2 cup beer, mustard blend, lime juice, egg whites, and egg, and stir until foamy.
• Place panko, pumpkinseeds, cumin, and chipotle pepper in a food processor, and pulse 20 timesor until coarse crumbs form.
• Place panko mixture into a shallow dish.
• Sprinkle fish evenly with salt.
• Working one piece at a time, dredge fishin flour mixture, then dip in egg mixture and dredge in panko mixture until completely covered.
• Remove preheated bsking sheet from oven, place fish on pan, and return to oven, Bake 425 degrees for 15 minutes or until fish flakes easily with fork, turning once.
• Serve with sauce and lime wedges.