So we seem to be on a roll with ingredient and recipe repeats here.
First it was corn – grilled and buttered and then battered and frittered. And now, fish sticks. But instead of crusting in parmesan, these are coated in cornflakes crumbs.
A rolling pin makes it easy to crush a bag full of cornflakes into small crumbs perfect for creating a crispy coating on the tilapia fillets. Lemon adds a flavour as zest in the crumb mixture and juice in the egg mixture. Lemon and fish – a match made in heaven.
These are definitely a step up from the boxed freezer variety that may be stuffed in the back of your freezer.
What really kicks these fish sticks up a notch is the sweet and spicy ketchup base dipping sauce. The addition of pineapple and sriracha easily transforms sweet ketchup into a sophisticated sauce – making these fish sticks dinner party worthy.
I think I may like our second fish stick recipe even better than the first – but you be the judge.
Dara
Cornflake Crusted Fish Sticks with Spicy Pineapple Ketchup
Serves | 4 |
Meal type | Main Dish |
Misc | Freezable |
From magazine | Adapted from Cooking Light |
Ingredients
- 4 tilapia fillets (cut into strips)
- 2 Cups cornflakes
- zest from 1 lemon
- 1/8 Tsp pepper
- 1 egg
- 1/4 Tsp salt
Ketchup
- 1/3 cup ketchup
- 1/2 cup pineapple (chopped)
- 1 Tsp soy sauce
- 1/2-1 Tsp sriracha
- 1/8 Tsp pepper
Note
A healthier version of the traditional frozen fish sticks that the whole family will enjoy. These can also be made in advance in frozen - freeze prior to baking and bring them to room temperature before cooking or cook and then freeze for a quick repeatable weeknight meal.
Directions
1. | Preheat oven to 425 degrees and line a baking sheet with parchment paper. Place cornflakes in a large zip lock bag and using a rolling pin, roll over flakes until they are crushed to small crumbs. Place crumbs in a shallow bowl and mix in lemon zest and pepper. In a separate bowl, whisk egg with lemon juice. |
2. | Season fish with salt and pepper. Dip fish in egg and then in cornflake crumb mixture, pressing crumbs to fully coat fish. Continue until all the pieces are coated and placed on the parchment line baking sheet. Bake for about 14 minutes, until browned and fully cooked. Serve with ketchup. |
Ketchup | |
3. | Combine all ingredients in a food processor or mini chopper until fully combined. Taste and add more sriracha if you like things spicier. |
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