Commercial fish sticks from the supermarket are often filled with preservatives and contain inferior quality fish. Making your own fish sticks can save money as well as give you more control over the quality of the ingredients. Choose a firm-fleshed whitefish, such as tilapia, cod or grouper, and coat the pieces with your own homemade batter. The process of cutting and hand-battering the fish is quick and simple, and the fish will fry to tender perfecton.
Step 1
Cut 2 lbs. of tilapia, cod or grouper fillets into 1-inch-wide strips. If the strips are longer than 6 inches, cut the strips in half across.
Step 2
Combine in a large bowl 2 cups of all-purpose flour, salt to taste, 1 tsp. of baking powder, and 2 cups of beer, such as a pale lager or a pale ale. Add 1 tsp. of garlic powder or 1 tsp. of cayenne for extra flavor. Whisk the ingredients together to make a smooth batter.
Step 3
Heat 6 cups of vegetable oil over high heat in a deep skillet. The oil is ready when it reaches 375 degrees Fahrenheit.
Step 4
Add the fish sticks. Work in batches so you do not crowd them. If you place too many fish sticks in the pan, they will not brown properly.
Step 5
Cook the fish sticks for 7 minutes, or until the fish is golden brown and cooked through.
Step 6
Remove the fish sticks with a skimmer and place them on a plate covered with a paper towel to drain.
Step 7
Serve the fish sticks hot, with tartar sauce or malt vinegar.
Things You'll Need
- 2 lbs. tilapia, cod or grouper
- Knife
- Bowl
- 2 cups all-purpose flour
- Salt to taste
- 1 tsp. baking powder
- 2 cups beer
- 1 tsp. garlic powder (optional)
- 1 tsp. cayenne (optional)
- Wire whisk
- 6 cups vegetable oil
- Deep skillet
- Skimmer
- Plate
- Paper towels
- Tartar sauce (optional)
- Malt vinegar (optional)
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