Cornmeal Fish Sticks Kid Friendly Recipes

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CORNMEAL-CRUSTED FISH STICKS



Cornmeal-Crusted Fish Sticks image

Cornmeal gives the coating great texture and crunch. Any firm white-fleshed fish can be substituted for the tilapia; we like cod, catfish, or haddock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 7

4 large egg whites
Coarse salt and ground pepper
1 pound skinless tilapia fillets, cut into 1-by-3-inch strips
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 cup vegetable oil
Ketchup, for serving

Steps:

  • Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.
  • Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
  • In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.

Nutrition Facts : Calories 409 g, Fat 21 g, Fiber 1 g, Protein 29 g

KID-FRIENDLY FISH TACOS



Kid-Friendly Fish Tacos image

Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1/4 cup plain breadcrumbs
1/4 cup yellow cornmeal
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
8 flour tortillas (6 inches in diameter)
3/4 pound flounder or sole fillets, cut into 1-inch-wide strips
2 large eggs, beaten with 1/4 cup milk
1/4 cup plus 1 tablespoon olive oil
1 red bell pepper, seeds and ribs removed, cut into 1/8-inch-thick strips
1/2 medium head green-leaf lettuce
Lime wedges, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Stir together breadcrumbs, cornmeal, salt, and pepper in a medium shallow bowl; set aside. Arrange tortillas on a baking sheet in overlapping rows; set aside.
  • Dip fish strips into egg mixture; then dredge them in breadcrumb mixture, turning to coat completely. Transfer to a plate.
  • Heat 1/4 cup oil in a large skillet until hot but not smoking. Fry fish strips until golden, about 1 minute per side. Transfer fish to baking sheet with tortillas; keep warm in oven.
  • Heat remaining tablespoon oil in a saute pan until hot but not smoking. Add bell pepper; cook, stirring occasionally, until tender, about 4 minutes.
  • Divide reserved fish, bell peppers, and lettuce among tortillas. Serve with lime wedges and tartar sauce, if desired.

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