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.
Place 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.
Meanwhile, toast coconut if using, in a heavy duty skillet over med high heat. Allow to cool.
Remove fish from milk brine.
In a large bowl combine, coconut flakes, breadcrumbs, red pepper flakes, and a pinch of salt.
Turn broiler on high, with rack in center of oven. Prepare a baking sheet by placing a wire rack over parchment paper.
To coat fish, dip pieces in melted butter and then in coconut flake + breadcrumb mixture. Place on prepared wire rack.
Place 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!
0 servings