Fish sticks are a very tasty second course to serve and that, usually, the little ones love very much.
Preparing them at home with your own hands is much easier than you might think. The result, however, is really excellent.
- 500 g cod fillets
- 2 eggs
- 1 ½ cup breadcrumbs
- Salt, to taste
- Flour, to taste
- Seed oil, to taste
Start from the cod. First of all, thread it and deprive it of skin, if it was not. At this point, cut the cod into small pieces and, using a mixer, chop very finely so as to obtain a compact and homogeneous mixture. Add a couple of tablespoons of flour and salt to taste, but remember not to overdo it because the cod is already sapid.
At this point the dough of the fish sticks is ready so prepare the other ingredients you need for the breading of your fish sticks: eggs and breadcrumbs. Place each ingredient on a plate or on a small bowl.
At this point proceed to prepare the fish sticks. Take, then, a handful of dough and form the classic rectangular and elongated shape of the fish sticks. Only at this point deep them in the egg and then in the breadcrumbs.
If you want to make them even greedy and more like those that are usually bought already frozen, pass your fish sticks back into the egg and breadcrumbs to give it a thicker and crispy breading and consequently very greedy.
Continue this way until you have made all the fish sticks you want or all those that can be obtained from your dough. After that, take a pan and add the oil, bring it to temperature. When the oil is ready, add the fish sticks and fry them, turning them halfway through cooking to get a well golden result on both sides.
When your sticks have a golden and homogeneous appearance, remove them from the oil and, using a skimmer, lay them on a serving dish and cover with absorbent paper so that they lose the remaining oil, which would be excessive.
At this point serve your fish sticks still warm so as to appreciate the crunchiness of the breading and the taste of the fish.
Consume the fish sticks very hot and immediately after preparing them. If you wish, however, store them for one day at most closed in an airtight container.
Freeze them before cooking.