Sunday, February 6, 2011

Homemade Crispy Wild Caught Fish Sticks


   When you make this simple Homemade fish sticks recipe, using REAL wholesome ingredients you are saving yourself and your family from consuming preservatives and fake fillers and oils that contribute to inflammation.   (Have you seen the length of ingredients labels on boxed frozen fish sticks!  Ridiculous!)
   Frying in REAL oils that aren't rancid or heat damaged, will ensure you keep your arteries healthy and protect you from the risks of inflammation which is triggered by using rancid soybean, corn or safflower oils.     Real fats include butter, lard, tallow, coconut and palm.  Olive oil is  healthy fat, but better left off the stove top and on a salad instead.  If you do cook with olive oil (I sometimes do) you keep the temperature low-medium and add some heat stable fats like butter. I mix olive oil and ghee or butter to improve the heat stability of the olive oil.


Homemade Crispy Fish Sticks: A Simple Kid-Friendly Recipe


You will need:


1 cup flour of choice for dredging (I used gluten free for this one!) Sprouted is preferable
      -Spices of choice: sea salt, pepper, paprika and fresh lemon zest
1 egg or 2 egg whites (I have a lot of these leftover from using egg yolks, so I used up egg whites!)
3/4 cup milk (great way to use up soured raw milk too!)
1 lb wild caught white fish of choice. I used Wild Cod, but halibut or other white fish would be great too!


Ghee, Coconut Oil or Palm Oil for frying.

How To:



Pour one cup flour onto a shallow bowl or dinner plate, add spices and mix with a fork.

Mix egg and milk in a bowl, deep enough to coat fish.

Cut fish into strips.

Heat oil in a large frying pan.

Place as many fish pieces as will fit into milk-egg mixture.  Place each coated piece onto plate of flour and turn until all sides are coated.  Transfer to hot frying pan.  Leave on one side for 3-4 minutes until crispy, then turn to other side.  Fish sticks will cook quickly and don't overcook them or the breading will come off in the pan.  It's very important to add them to an already hot pan.

These are fabulous dipped with  
Grandma's Homemade Tartar Sauce - it only takes 4 minutes or less in the food processor!

Enjoy!

-Nourishing Creations-


Posted at Monday Mania http://www.thehealthyhomeeconomist.com/2011/02/monday-mania-2142011/#more-2116

3 comments:

Cara said...

Yum! Those look great

lydia said...

Great idea!! Gotta start making fish sticks again for my kiddos. I recently made cajun fish fingers with kefir slaw! Yummo!!

Sarah Smith said...

Oooh, I was planning to make fried fish tonight (using coconut flour for dredging). I don't know why it didn't occur to me to cut the fish into strips first to make lots of small pieces. Perfect! Thanks!!

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