Fish Sticks

Gone are the days of frozen boxed fish sticks and chicken nuggets, but here’s a recipe that will still allow you to indulge with just a little more work.

My kids raved about these!  They were crispy and flaky with great flavor.  Hope you enjoy!

Gluten-free Fish Sticks:

2 pounds fresh or frozen fish filets (1/2 to 1 inch think)  (I used frozen cod)

2 eggs, beaten

1/3 C. milk

3/4 C. corn meal

1/3 C. potato starch

1 1/4 t. Lawry’s seasoned salt

1/4-1/2 t. pepper

dash of cayenne pepper (optional)

oil for the frying pan

Thaw fish and pat dry.

Combine eggs and milk in a shallow dish.

In another shallow dish, mix dry ingredients.

Heat oil to 375 or medium high.

Dip fish into egg mixture, then into dry coating mixture.

Fry 4-5 minutes on each side until golden brown and fish flakes easily with a fork.


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