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.