Culinary Elite Series, Recipes
Parmesan Fish Sticks
17
Dec
Dec
Parmesan Fish Sticks
Ingredients
- ½ kilo fresh or frozen white fish fillets
- ½ cup evaporated milk or full cream milk
- ½ teaspoon fine salt
- ¼ teaspoon ground white pepper
Coating:
- 1 cup sifted all-purpose flour
- ½ teaspoon fine salt
- ¼ teaspoon ground white pepper
- 2 pieces eggs
- 2 teaspoons milk
- 1 cup Japanese breadcrumbs
- 1/3 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried basil
- ½ cup cooking oil for frying
Spanish Tomato Sauce:
- ¼ cup olive oil
- 1 piece onion chopped
- 3 cloves garlic
- 1 cup tomato sauce
- fine salt and ground black pepper to taste
Creamy Garlic Dip:
- ¼ cup mayonnaise
- ½ tablespoon minced garlic
- ¼ teaspoon fine salt
- ¼ cup sour cream
- 1 tablespoon chopped parsley
- 1 tablespoon Dijon mustard
- ½ teaspoon lemon juice
Instructions
Parmesan Fish Sticks:
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Pat fish fillets dry with paper towels. Cut into long strips, then set aside.
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Combine milk, salt, and pepper in a bowl. Soak fish fillets in this mixture for 5 minutes. Drain.
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Combine flour, salt, and pepper in a clean plastic bag. In a shallow bowl, lightly beat the eggs with milk. In another bowl, combine breadcrumbs, parmesan cheese, parsley, and basil.
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Put the fish sticks in the plastic bag with flour, 4-5 pieces at a time, and shake to coat. Dust off excess flour.
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Dip fish sticks in the beaten egg mixture, then coat with the seasoned bread crumbs. Arrange fish sticks on a plate and leave to chill in the refrigerator for 15-20 minutes to allow coating to set.
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Heat cooking oil over medium heat. Fry the Parmesan Fish Sticks until golden brown on both sides. Serve with Spanish Tomato Sauce or Creamy Garlic Dip.
Spanish Tomato Sauce:
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In a small sauce pan, heat olive, then sauté the onions.
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Add garlic.
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Add tomato sauce and bring to boil.
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Lower heat and simmer for 8-10 minutes.
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Season with salt and pepper. Set aside.
Creamy Garlic Dip:
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Combine all the ingredients in a bowl and mix well.