Fish Sticks Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my fine fish sticks recipe in this post.
In Germany, more than 58,000 tons of breaded fish are sold and eaten every year.
Fish fingers were introduced in Great Britain in 1955 and in Germany from 1959.
Preparing fish fingers yourself offers various advantages:
You can choose the fish and you can prepare the breading according to your own taste.
The effort is worth it and you can enjoy with your loved ones!
Table of Contents
1. Recipe Fish Sticks
The step-by-step instructions can be found below.
Please note the tips after the recipe.
I am happy to answer cooking questions at the bottom of this page using the comment function.
Good succeed!
Fish Sticks
Cooked, photographed and written down by chef Thomas Sixt.
Easy to prepare instructions for breaded, baked fish.
Ingredients
| 2 | Servings | Mashed potatoes (Mashed potatoes) |
| 2 | Pieces | truffles |
| 2 | Servings | Cucumber salad (cucumber salad) |
| 400 | g | Pollock (or cod) |
| 100 | g | flour |
| 2 | Pieces | eggs |
| 2 | tbsp | Cream |
| 200 | g | breadcrumbs |
| primal salt | ||
| black ground pepper | ||
| 200 | ml | Sunflower oil |
| 1 | Pieces | Lemon |
Equipment
Instruction
Mashed potatoes
Prepare the mashed potatoes according to the instructions .
Cut half of the truffles into fine cubes.
Cut the remaining truffles into thin slices.
Keep the truffles ready until just before serving.
Prepare remoulade
Prepare the remoulade sauce according to the instructions .
Prepare the sauce for serving or on the table.
Prepare lemon
Cut a lemon into quarters or eighths and bring to the table on a plate.
Cucumber salad
Prepare the cucumber salad according to the instructions and have it ready.
I opted for oblong thin slices.
These look very good on the plate.
Prepare fish
Rinse the pollock fillet under cold water and dry.
Cut fish
Cut the fish fillet lengthwise to get two strands of fish fillet.
Portion fish
Portion the fish fillets and cut into the desired size.
Prepare breading
Place the portioned fish fillets, sifted flour, beaten eggs and breadcrumbs in appropriate bowls or bowls.
Prepare egg
Mix the egg with the cream, salt and pepper.
Baking sheet
When the breading line is ready, place a baking sheet next to it.
Bread fish
Bread the fish fillets individually:
-> Season the fish fillets with salt and pepper.
-> Dredge the fish fillet in flour.
-> Pull the fish fillet through the egg.
-> Bread the fish fillet in the breadcrumbs.
Optionally, for a thicker coating, dip the fillets in the egg again and coat in breadcrumbs again.
Provide fishsticks
Then place the fried fish fillets on the baking tray sprinkled with breadcrumbs.
-> Heat up or finish the side dishes.
-> Only stir in the truffles after the puree has heated up and keep half for decoration.
Bake fishsticks
Heat a large pan with sunflower oil.
I always fill the pan with about 1 cm of oil.
Place the fish sticks in the hot oil and fry for about 3 minutes.
Turn fishsticks
Turn the fish fingers when you see light to medium browning.
Finish cooking the pieces of fish on the second side for about 2-3 minutes.
Place the pieces of fish on a plate lined with paper towels and drain.
serving
Arrange the mashed potatoes on warm plates and decorate with truffles.
Put the cucumber salad on the plate without the marinade.
Arrange the fish fingers and serve quickly.
I wish you a good appetite!
Video
Courses
2. Nutrition Facts And Calories
3. Tips For Preparing Fish Sticks
Before you start breading the fried fish, you can prepare the fish finger side dish.
I have summarized recommendations for you in the next paragraph.
The side dishes should be ready before you put the breaded fish pieces in the pan to fry.
If you want to make a potato salad, my recommendation would be to finish the salad before preparing the fish.
The potato salad can then infuse well and tastes much better.
The situation is similar with peas or mashed potatoes. Side dishes ready, then we can get on with the fish.
Cut Fish:
I tried cod and pollock.
For me, pollock is the first choice for preparing the fish fingers.
The size of the fish pieces can be discussed.
I tend to cut the fish pieces a little larger.
Here you can proceed according to your personal taste.
You shouldn’t make the pieces of fish too big, otherwise they won’t be fingers anymore :-)!
Bread Fish Sticks:
The order of breading is always the same:
Dip the fish in flour, then dip in the egg and finally in the breadcrumbs.
This order is important: the egg can stick to the flour-coated fish fillet, which in turn allows the breadcrumbs to stick to the raw fish fillet.
You can use fine breadcrumbs for breading, then you get a very fine coating.
You can bread the fish pieces twice for a thicker breading.
First with flour, egg and breadcrumbs, then again pull through the egg and again in the breadcrumbs and press.
For a thick breading that comes closest to the original Iglo fish fingers, use panko breadcrumbs.
I personally use either gluten free breadcrumbs or mie de pain.
Mie de Pain is particularly fine breadcrumbs. For this, tin bread is dried and debarked, only the light part of the bread is finely ground into crumbs.
There are other ways to bread fish.
A variant with wine batter or beer batter, i.e. batter, can be found with Christmas carp and calamari fritti .
Fry Fish Sticks:
Along with spaghetti Bolognese and Wiener Schnitzel, fish fingers are the preferred lunch for children in winter sports resorts after their morning ski course.
Cooks usually fry the breaded fish. I prefer to prepare the chopsticks in the pan.
The breaded fish can swim in the fat, but you need more than a finger thick of vegetable oil in the pan.
Sunflower oil or canola oil is a good choice. Unfortunately, clarified butter tastes too sweet. Coconut fat often has a taste of its own that doesn’t go so well with the fish.
The oil should not be too hot. A temperature of 160-170°C is just right.
The cooking time is about 3-4 minutes on each side.
Before serving, I place the fried fish on kitchen paper to drain.
Then the fish comes on the plate.
4. Fish Stick Side Dishes
You can find some preferred side dishes below. In the picture above you can see mashed potatoes with truffles.
If you’re in a hurry, you can serve fried fish sliced a little wider in a bun.
Remoulade, lettuce leaves and tomatoes make a delicious fish sandwich .
5. Matching Fish Fingers Sauces
Various cold sauces harmonize perfectly with fried fish.
Remoulade comes first, followed by mayonnaise and classic rouille , which we know from bouillabaisse .
Cleverly conceived, the sauces can be refined with seasonal ingredients.
I’m thinking of freshly prepared diced tomatoes from sun-ripened tomatoes.
Or fresh wild garlic, which, finely chopped, unfolds its very special aroma in the freshly prepared mayonnaise.
6. FAQ For this Fish Finger Recipe
I have summarized the most frequently asked questions from cooking courses here:
What gluten-free breadcrumbs do you use for homemade fish sticks?
I have tried gluten-free breadcrumbs from Schär and Leimer. The Leimer breadcrumbs come closest to the real breadcrumbs. Alternatively, you can buy Schär Burger Buns and grate them into dried breadcrumbs.
Why is pollock better than cod for homemade fish sticks?
The thick breading allows industrially produced fish sticks to be prepared with different types of fish.
Due to the thick breading cod is well protected for frying.
Pollock is better fried with a fine breading and with a thicker one.
The fish fillet retains more structure and therefore tastes better.
What cold sauce is your favorite to serve with fish sticks?
I love to serve a homemade remoulade sauce with fish sticks and baked fish in general.
How can I serve fish sticks healthier for children?
Do not serve the fish sticks with French fries. Freshly prepared mashed potatoes and various salads are a good side dish.
7. Next Fish Recipes Ideas
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Comments, Cooking Questions and Answers
Below you can write to me directly.
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