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Baked Fish Sticks and a Very Lemony Sauce

2/23/2010

5 Comments

 
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      Hard to believe... but there is occasionally someone in this house who does not like to eat what I'm serving for dinner.  Yes, it happens, and it happens all too often.  I could give you a little list of the likes and dislikes for each and everyone of them... nuts, olives, asparagus, peanut butter, eggplant, fish, zucchini, spinach, lamb, stuffed peppers, shrimp... yada, yada, yada.  And what do I do about this?  For the most part, I do nothing.  A little selfish?  Probably... but I believe, if they would only try it, they would like it... or better yet, they should just learn to like it !
        No complaints with this meal.  I've made these Breaded Fish Sticks before and I can always count on them being snapped up.  My favorite part is the lemony tartar sauce.  If you can make it early in the day or better yet, the day ahead, do so.  It seems to take on even more of a lemony taste if it can set for several hours in the refrigerator and infuse that zesty flavor.  This meal is perfect kid food.
      The recipe suggests using Orange Roughy fillets; substitute other white fish if you are unable to find Orange Roughy.  I used Tilapia this time and it was totally acceptable.  The Tilapia, however, was thicker than Orange Roughy and I needed to increase my baking time by several minutes.

                   Fish Sticks with Lemon Tartar Sauce

For the Fish:
• 1/4 cup cornmeal
• 1/4 cup fine, dry breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon dillweed
• 1/8 teaspoon pepper
• 1 pound orange roughy fillets, cut into 1-inch strips
• 1/3 cup milk
• 3 tablespoons butter, melted
1.  Combine the first 6 ingredients in a dish.  Dip the fish in milk and dredge in cornmeal mixture.  Place in a lightly greased pan and drizzle with butter.
2.  Bake at 450˚F for 10 minutes.
For the Lemon Tartar Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped green onions
• 2 tablespoons dill pickle relish
• 1 teaspoon grated lemon rind (or a little more if you're a lemon-lover)
• 2 teaspoons lemon juice
1.  Combine all of the ingredients and keep chilled in the refrigerator until needed.
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5 Comments
Pam link
2/23/2010 06:23:19 am

They look delicious! I've never tried making my own but, will now!

Reply
stacey snacks link
2/23/2010 08:07:20 am

Eileen, I am with you in the thought that if they "would just try it", I know they would like it.
Most of my friends who hate Brussels sprouts wind up loving them after they have them at my house.
I have decided to drop the friends that don't like nuts, artichokes, olives, tomatoes (how could you not love a ripe Jersey tomato??) and brussels sprouts.
Big pains!

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tom | tall clover farm link
2/23/2010 12:38:12 pm

Eileen, you're timing is superb. I'm thawing a lush slab of line-caught ling cod, provided by my favorite island fisher folks. My head said poach or broil, but my heart wanted crispy fried-like wonderfulness with plenty of dreamy dipping sauce.

And so Eileen, your recipe wins -- which means I win-- Merci!

Reply
eat! link
2/24/2010 12:18:16 am

Oven baked fish sticks are a hit at our house and yours look perfect.

Reply
Robyn
3/11/2010 09:07:43 am

Thanks so much for sharing this recipe. I made them tonight and they were excellent! I used tilapia and they turned out great. A great new easy recipe to add to my collection!

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