Homemade Fish Sticks
Ready in
45 min
Preparation
30 min
Cooking
15 min
Portions
10 sticks
Cost
chip
difficulty
easy
Fried kod sticks
Homemade fish sticks
Homemade fish sticks or cod and fried hake is an excellent first course but above all a good way to make children eat fish. Certainly you can tell me that, on the market we find as much as we want but in all honesty it is not the same thing nor the same taste, in this case then, you are sure that what you put on the plate is really fish and if, you find it fresh from the fishmonger or the fisherman is even better, in fact, the recipe for fried fish sticks was born just like that.
Living on the Cilento Coast, I often have the opportunity to find large hake, these are mistakenly called cod, because they are quite similar both in nutritional values and in meat, however, the hake is much smaller, exaggeratedly reaches 15 kg , lives in the Mediterranean Sea and we find it both fresh and frozen while cod can weigh up to 90 kg, lives in the Atlantic Ocean and is only found frozen or salted, however, called cod. The fact is that, sometimes in the frozen food counters you can only find hake and you are reluctant to buy it because the recipe bears the word cod, in fact, we find cod in almost all recipes, simply because it is better known.
That said, in order not to confuse the reader, it does not matter which of the two is used to make the recipe, they are equally good and I also use them both in many other recipes such as fennel and cod au gratin, Mediterranean cod with capers and olives.
Ingredients
- 600 g cod in one piece
- 200 g breadcrumbs
- 150 g flour 00
- 2 whole eggs
- 50 ml milk
- 500 ml corn oil
- 1 ppinch of salt
Directions
Thaw the cod, remove the skin, fillet it and cut it into super-sized strips.
Break the eggs into a deep plate, add the milk and salt, fry everything well with a fork
Take 2 flat plates, put the flour and the breadcrumbs separately and start forming the sticks
Flour a strip of fish on both sides and flatten it slightly with your hands
Put the floured strip in the beaten egg then pass it in the breadcrumbs and press well with your hands so that it is well compacted, giving a stick shape
In a wok or deep skillet, heat the oil to 170 °C (340 °F) on the large stove and in the meantime prepare a deep dish with paper towels and skimmer or spider to catch the fish
When the oil is ready, drop 3-4 fish sticks and brown both sides, then take them with the spider and drain them on absorbent paper
After you have finished frying all the sticks, place them on a tray and serve hot with lemon slices
Tips
- To see the temperature of the oil, just put a pinch of flour, if it fry, the oil is ready.
- If you have the opportunity to find fresh cod, the sticks will be even better.
- The cod should be thawed at room temperature but if you need it immediately put it in the water for half an hour then dry it with paper towels.
- If you prefer, you can add a pinch of pepper to the beaten egg.
- If you can’t find cod, you can also use hake.
Note
- * Spider and skimmer *, are pierced ladles.
- * Mediterranean cod, as the hake is known or erroneously called, a fish similar to cod that lives in the Mediterranean seabed and that we find on the fish banks.
Storage
- Cod sticks can be kept for one day at room temperature but should always be eaten hot.
- If you have made the sticks with fresh cod you can also freeze them, the important thing not to overlap them, otherwise they stick and all the breading breaks.
Equipments
- Chopping board
- Filleting knife
- 2 soup plates
- 2 flat plates
- Blotting paper
- Wok or deep skillet
- Cooker
- Fork
- Spider * or skimmer
