Homemade Parmesan Fish Sticks Are Way Better Than Frozen
Fish sticks are an easy, go-to food to serve during Lent, especially if you're not eating meat. But sometimes the frozen varieties can be so blah-tasting or, worse, fishy, and there's no reason to make your family suffer through that. A better idea is to make your own. Trust me, it's way easier -- and healthier! -- than you think.
I'm addicted to this recipe for Baked Parmesan Fish Sticks from Giada De Laurentiis. As is typical of many of her recipes, it calls for a whole lotta cheese and you know that makes it all the more delicious. How do you make the sticks even tastier? Forgo the boring ketchup and serve 'em with a side of fun dipping sauce like marinara, honey mustard, or even Ranch dressing.
*This recipe calls for salmon, but you can substitute any firm fish like cod, tilapia, or halibut.
Parmesan Fish Sticks from Giada De Laurentiis/Food Network
- 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
- 1/2 cup all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 egg whites
- 1 cup grated Parmesan
- 1 cup seasoned bread crumbs
- Olive oil, for drizzling
1. Cut the fish pieces -- about 1/2 by 1/2 by 4 1/2 inches in size.
2. Place the flour in a medium bowl and season with the salt and pepper.
3. Place the egg whites in another bowl and beat until frothy, about 30 seconds.
4. Combine the Parmesan and bread crumbs in a third bowl.
5. Coat the fish pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish.
6. Place the breaded fish pieces on a liberally oiled baking sheet. Drizzle lightly with olive oil.
7. Bake in oven (preheated to 450) for 15 to 20 minutes until golden brown.
Which foods do you eat during Lent?