Using the cod in the pantry, these fish sticks are an elevated take on an old classic. There’s a couple ingredients that can be substituted depending on if you want the recipe completely pantry friendly or made with a few ingredients from the commissary.
These come together fairly quickly, after a little soak in a milk brine for max time of about an hour (you can factor that into your prep time. Or if your pressed for time, just do a 20 minute soak).
Serve hot with your favorite dipping sauce.
Prep Time10 minsCook Time6 minsTotal Time16 mins
INGREDIENTS
⅓ cup Half and halfCoconut cream can be substituted
2 tbsp Lime juice
34 Cod filets, cut into small pieces, about 4 inches long and 1 1/2 wideThis yields about 10 pieces
2 cups Dried unsweetened shredded coconut Can be left off if making fish sticks completely pantry friendly
⅓ cup Bread crumbs (if not using coconut, you may need more breadcrumbs) Panko bread crumbs work great here, if you need a substitute
1 tsp Crushed red pepper flakes
¼ cup Butter, melted
Salt and pepper to taste
Limes wedges for serving
DIRECTIONS
1Place cut pieces of cod along with milk and lime juice in large ziploc bag or glass container, allow fish to marinate for 1 hour, or less. Not more, because the fish will start to fall apart.
2Meanwhile, toast coconut if using, in a heavy duty skillet over med high heat. Allow to cool.
3Remove fish from milk brine.
4In a large bowl combine, coconut flakes, breadcrumbs, red pepper flakes, and a pinch of salt.
5Turn broiler on high, with rack in center of oven. Prepare a baking sheet by placing a wire rack over parchment paper.
6To coat fish, dip pieces in melted butter and then in coconut flake + breadcrumb mixture. Place on prepared wire rack.
7Place under broiler and cook fish sticks about 3-4 minutes per side.
If needed to cook fish a little longer, you can turn broiler off and leave fish in oven with the residual heat.
Serve fish sticks with a sprinkle of salt and pepper and a wedge of lime.
Enjoy!
Ingredients
⅓ cup Half and halfCoconut cream can be substituted
2 tbsp Lime juice
34 Cod filets, cut into small pieces, about 4 inches long and 1 1/2 wideThis yields about 10 pieces
2 cups Dried unsweetened shredded coconut Can be left off if making fish sticks completely pantry friendly
⅓ cup Bread crumbs (if not using coconut, you may need more breadcrumbs) Panko bread crumbs work great here, if you need a substitute
1 tsp Crushed red pepper flakes
¼ cup Butter, melted
Salt and pepper to taste
Limes wedges for serving
Directions
1Place cut pieces of cod along with milk and lime juice in large ziploc bag or glass container, allow fish to marinate for 1 hour, or less. Not more, because the fish will start to fall apart.
2Meanwhile, toast coconut if using, in a heavy duty skillet over med high heat. Allow to cool.
3Remove fish from milk brine.
4In a large bowl combine, coconut flakes, breadcrumbs, red pepper flakes, and a pinch of salt.
5Turn broiler on high, with rack in center of oven. Prepare a baking sheet by placing a wire rack over parchment paper.
6To coat fish, dip pieces in melted butter and then in coconut flake + breadcrumb mixture. Place on prepared wire rack.
7Place under broiler and cook fish sticks about 3-4 minutes per side.
If needed to cook fish a little longer, you can turn broiler off and leave fish in oven with the residual heat.
Serve fish sticks with a sprinkle of salt and pepper and a wedge of lime.
Enjoy!
Toasted Coconut + Lime Fish-sticks
Fish Food