“Be who you are and say what you feel, because those who mind don’t matter, and those who matter don’t mind.”~ Dr. Seuss
Who am I? I’m the kinda gal who likes pretty vintage dresses, meatloaf, Sloppy Joes, french fries and … fish sticks & tartar sauce – there I said it. If you don’t, then this post really doesn’t matter to you and I feel like maybe we can’t be friends. I’m with Dr. Seuss, it feels good to ” Be who you are and say what you feel.” In other words worry about yourself!
I have been a mommy for 21 years and I can’t remember what it feels like to only worry about myself. I’ve worried about who needs a jacket, who doesn’t like mayonnaise , who needs to go to the dentist, who is going over on their minutes, and who ate spaghetti on the couch! Child #3 , Amorette, is moving into the dorms this weekend and with only 1 kid left at home, I’ve started to think more and more about “being who I am and saying what I feel”. I’m going to worry less about everybody else and more about … myself.
Fish sticks & tartar sauce are a part of who I am and they make me feel like a kid. I remember eating dozens of frozen fish sticks out of a box and loving them, but when I tasted them as an adult, they fell flat. They were soggy and without any flavor. My grown up fish stick are a new & improved, healthier version of that delightful childhood finger food. I use a spiced up Panko bread crumb mixture with lots of fresh parsley, lemon zest and Old Bay – then mixed olive oil into the bread crumbs to help them get that crunch in the hot oven. Although the tartar sauce is made with low-fat mayo, you wont’ miss the fat because of all the great seasonings and the tangy vinegar flavor you want out of a good tartar sauce.
I leave you with my new friend who say’s it best …
|Crispy baked fish sticks with homemade tartar sauce|| |
- 1 - 1 /2 pounds skinless Pacific cod or other thick fillet of firm-fleshed white fish - cut into thick 2 inch nuggets
- 1 teaspoon kosher salt
- 2 cups Panko bread crumbs
- 1 Tablespoon paprika
- 1 Tablespoon Old Bay
- ½ cup flat leaf Italian parsley, thick stems removed, finely chopped
- 1 lemon, zested and juiced (save juice to drizzle over cooked fish)
- ¼ cup olive oil
- 1 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup Tablespoons all-purpose flour
- 3 large eggs
- Splash of milk or cream
- 1 cup low-fat mayonnaise
- 1 Tablespoon lemon juice
- ½ teaspoon red wine vinegar
- 1 teaspoon prepared horseradish
- 2 Tablespoons sweet pickle relish
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ cup flat leaf Italian parsley, finely chopped loosely packed
- Preheat oven to 425 degrees and adjust the oven rack to the top third.
- Line a baking sheet with foil and lay out all the fish. Season both sides with 1 teaspoon of kosher salt – set aside.
- In a medium bowl, stir to combine bread crumbs,paprika, Old Bay, parsley, lemon zest, olive oil, and salt & pepper set aside
- On a large plate, use a fork to beat together the eggs with the milk - set aside
- Place flour onto another large plate.
- Lightly dredge the fish sticks into the flour, then dip into the egg mixture and lastly , press each piece of fish down lightly into the bread crumb mixture so that the crumbs will stick - set back onto baking sheet.
- Place the sheet pan into the oven and bake for 10 minutes. Drizzle fresh lemon juice over the fish sticks before serving. Serve immediately.
- For the tartar sauce, combine all the ingredients into a small bowl and stir to combine. Serve with fish sticks.