Having spent my life on the west coast of BC, I’ve always been blessed with an abundance of fresh seafood at my doorstep.
Growing up, I had weeknight dinners of fresh crab & prawns – caught right off the dock in my front yard – slathered with creamy garlic butter and eaten within minutes. High school lunch breaks were filled with adventures to one of the many (and I mean many) sushi restaurants in the neighbourhood. Pizza Day? Nah, more like Sushi Day. Weekends were an excuse to take a road trip out to sunny Steveston for some of the best candied salmon and fish and chips.
Seafood is such normal staple in my diet. I’m so fortunate to live in a place where it’s so accessible. While I may not actually catch my own anymore, it’s always available at my local market, always fresh, and always delicious.
Since I’m no stranger to such fresh, straight-out-of-the-sea seafood, you can imagine my disappointment when I tried fish sticks from the grocery store. You know the ones: 10 measly sticks to a box, in the frozen aisle. Not my idea of a delicious fish stick.
Making your own fish sticks is easier than you might think. All you need to do is batter them up and bake them, which is much healthier than frying them. Kind of like fish and chips, without the guilt! Plus, when you get to use fresh fish, nothing is tastier.
For the “batter,” I crushed up some multi-grain Pepperidge Farm® Cracker Chips, which provide a wonderfully crunchy, crispy exterior to these fish sticks. The Cracker Chips themselves are quite tasty on their own, having the flavour and crunch of a chip, but baked and wholesome like a cracker. They come in a variety of flavours, but the multi-grain is by far my favourite as they’re flavoured with real garlic and onion. They’re quite versatile, and perfect for fish!
Using these Cracker Chips make this a simple, easy weeknight meal. Simply crush up a bag of the Cracker Chips and you’re ready to go. I added a little bit of garlic powder and freshly ground black pepper, but it’s definitely not necessary since the crackers are so flavourful.
Make sure you start out with a nice thick fish fillet (try cod, halibut, or even salmon!), then cut them into strips 1 inch thick. You can get about 16 strips in a decently-sized fillet. Dip each fish strip into some flour, then a beaten egg, and then finally the Cracker Chips mixture. Then, simply bake for 10-12 minutes until the fish is cooked through and the outer layer is crispy and lightly toasted.
Like I said, easy, and definitely better than store-bought!
I also paired these sticks with a tangy, homemade tartar sauce that uses Greek yogurt instead of mayonnaise, so you can indulge without worrying about how quickly bathing suit season is approaching 😉
If you do make these crispy baked fish sticks, check out this link for a coupon for Cracker Chips! They’re available in all major grocery stores (even for you, fellow Canadians!), they won’t break the bank, and they provide a really great flavour!
|Crispy Baked Fish Sticks with Greek Yogurt Tartar Sauce|| || |
- Greek Yogurt Tartar Sauce:
- 3 dill pickles, finely diced
- 3 tsp Dijon mustard
- 3 tsp freshly squeezed lemon juice
- ½ Tbsp Sriracha (optional)
- 1 cup Greek yogurt
- Salt and pepper, to taste
- Fish sticks;
- 2 lbs fish fillets, like halibut or cod, skinned
- ½ cup flour
- 3 eggs, lightly beaten
- 1 (6 oz) bag of Pepperidge Farm Multi-Grain Cracker Chips
- ½ tsp freshly ground black pepper
- ¼ tsp garlic powder
- Lemon wedges, to serve
- Make sauce: In a food processor, combine all tartar sauce ingredients. Refrigerate until ready to use.
- Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray lightly with oil; set aside.
- Slice fish fillets into 1-inch strips.
- In the bowl of a food processor, pulse together the Cracker Chips, pepper, and garlic powder (alternatively, crush in a sealed bag using your hands). Transfer mixture to a shallow bowl and set aside.
- Add flour to a separate shallow bowl, and eggs to another shallow bowl.
- For easier dipping, line the bowls from left to right in this order: fish, flour, egg, chip mix (reverse if you're left handed).
- Take a fish strip and roll it in the flour, then the egg, then the chip mix, making sure to coat all sides. Place fish on baking sheet and repeat for the remaining fish.
- Bake for 10-12 minutes, turning once, until fish is cooked and crispy.
- Serve immediately with prepared tartar sauce and lemon wedges.