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Course: Mains
Keyword: Fish Sticks a.k.a. Cod Fingers, Kid-friendly, Seafood, Weeknight Dinner

Fish Sticks a.k.a. Cod Fingers

Fish Sticks aka Cod Fingers from Good Eats Reloaded
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings
Rather than choke down the freezer-burnt after-school snack of my youth, I decided to fix the fish stick. Except my version is different in that it's actually tasty.
I don’t have to explain the significance of this dish to fellow Whovians, who remember well the first meal of the regenerated 11th Doctor. Though I guarantee you don’t have to have two hearts and live in a blue box to enjoy this classic English dish.
This recipe first appeared on Good Eats: Reloaded Season 1.
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  • 1 pound cod fillets
  • 1 3/4 cups panko breadcrumbs, divided
  • 3 large eggs
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup all-purpose flour
  • 1 quart peanut oil

Specialized Hardware

  • 3 pie pans
  • Dutch oven
Fish Sticks aka Cod Fingers from Good Eats Reloaded
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings

Procedure

  • Place the fish fillets in the freezer for 30 minutes or until firm, then finely chop. (If you bought them frozen, thaw for half an hour at room temp before cutting.)
  • Place fish in a bowl along with 3/4 cup of the panko, 1 egg, the mayonnaise, mustard, onion powder, salt and cayenne pepper. Use your hands or a large spoon to combine.
  • Shape the fish mixture into 1 1/2 ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes.
  • Beat the remaining 2 eggs in a shallow pie pan. Place the remaining cup of panko in a second pie pan and the flour in a third.
  • Roll each stick in the flour, then egg, followed by the panko and place back on pan. (If you're not ready to cook, cover with plastic wrap and refrigerate for up to 6 hours.)
  • Place the oil in in the Dutch oven, attach the thermometer and bring to 350°F over medium heat. Fry the sticks in 2 batches, for 2 to 3 minutes, until golden brown. (The internal temp should read at least 145°F on an instant-read thermometer.) Remove with a spider to an inverted rack set over a paper towel-lined sheet pan until ready to serve with your favorite tartar sauce.
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