Tuesday, November 12, 2013

Forget Mortons! Now these are Fish Sticks.

I think it's so scary or maybe just sad that Americans in general don't cook from scratch anymore. I saw an ad on TV that had a "chef" using a mix for alfredo pasta and then she added shrimp and tomatoes and spinach and voila - dinner. The crazy thing to me is that anyone would use a package mix to make alfredo. Here is how you make alfredo pasta - boil noodles, mix egg yolk with cream, toss with pasta and grated parmesan. I mean do you really feel like you are making dinner for your family when you open that package and add water? How processed does it have to be to make it like that? I'm sorry, I didn't mean to get on a soap box. Or maybe I did. I know it takes more time to do it from scratch and everybody is working so much - but really - isn't this the time to slow down and smell the fish sticks? Why isn't cooking a required class in school? Wouldn't you use that skill more than algebra? I'm not saying everybody should cook every meal every day, I don't. But wouldn't it be so much easier to have a few recipes in your repertoire to keep you and your family well fed and happy? Okay, I'll step down off the box and give you this easy recipe for fish sticks. I promise it will make you happy.

Fish Sticks

about 3/4 pound sole filets -we get Petrale out here
1/2 cup cornstarch
2 eggs
1 and 1/2 cups panko
peanut oil

Cut the filets into finger sized strips and s&p them. Get 3 pie plates or shallow bowls and put cornstarch in one, beaten eggs in the next and finally panko in the 3rd. Dip each strip into cornstarch shaking off excess then dip in eggs and then coat in panko - set aside on a wire rack. When they are all ready heat the oil in a large frying pan. Fry each for a couple min per side or until golden brown. Serve with lemon wedges and sauce.

Tartar Sauce

1 cup mayonaise
couple sprigs fresh dill chopped
1/2 lemon juiced
4 cornichons chopped
Just mix it up!

I know the real trick to cooking is practice - just like anything else - keep trying.

Post Note: They freeze really well too! Before frying lay the coated fish on waxed paper and freeze in a tightly sealed ziploc - fry while frozen, just watch out for splatters!

Post Post Note: For those of you that saw my title before my husband said What's Nortons? Boy we got a laugh out of that! Correction Mortons. See how much I buy that crap.

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