When I was pregnant with my second child, I craved seafood. One of the ways that I satisfied my bizarre craving was with fish sticks. I must have consumed at least 20 pounds of the frozen fish over the course of 9 months. As if frozen fish sticks were not offensive enough on their own, I took it to the next level and I dipped them in ketchup before I indulged! (I know, the thought of that is absolutely revolting to me too.) I wish I would have had the energy to make homemade fish sticks back then when I was eating massive amounts of them.
I adapted this recipe for fish sticks from Cooking Light October 2012.
Panko Crusted Fish Sticks
1 Tablespoon 2% milk
1 pound mahi mahi
1 cup panko
2 Tablespoons canola oil
1/4 cup light sour cream
3 Tablespoons light mayonnaise
1 Tablespoon relish
Combine milk and eggs in a shallow dish. Place panko in a separate shallow dish. Cut fish into 1/2" strips.
Heat oil in skillet. Add 1/2 of fish to hot oil and cook 4 minutes on each side.
Repeat with remaining fish. Drain on paper towels.
Ironically, that same child that was in my belly while I was eating huge amounts of fish sticks, absolutely LOVES them today. At the age of fourteen, she still requests fish sticks occasionally and is perfectly happy with a fish stick dinner. I was super happy that she loved my homemade version even more than the frozen sticks. (Yea! A small victory for mom.)
Make a batch of homemade fish sticks - but I don't recommend dipping them in ketchup. Stick to the tartar sauce and enjoy.
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