Parmesan Fish Sticks With Cream Sauce
From juels 16 years ago
- 15 minutes to make
- Serves 4
The whipped egg white and soda added to the batter here, make it light and crisp. It is similar in taste to hush puppies without sugar. As with most fried foods, this is best eaten hot the first day.
Ingredients
- 13 oz. flounder or any other white fish fillets (cod, haddock, sole, etc.) shopping list
- flour for dusting shopping list
- vegetable oil, for deep frying shopping list
- salt and pepper to taste shopping list
- For Cream Sauce: shopping list
- 4 tbsp. sour cream shopping list
- 4 tbsp. mayo shopping list
- 1/2 tsp. grated lemon rind shopping list
- 1 tbsp. lemon juice shopping list
- 2 tbsp. chopped pickles shopping list
- 1 tsp. capers shopping list
- 1 tbsp. chopped mixed fresh herbs, or 1 tsp. dried (such as dill, cilantro, parsely) shopping list
- For The Batter: shopping list
- 3/4 cup flour shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1 tsp. baking soda shopping list
- 1 egg, separated shopping list
- 2/3 cup milk shopping list
How to make it
- To make the Cream Sauce, mix sour cream, mayo, lemon rind, lemon juice, pickles, capers and herbs together. Place in the fridge to chill.
- To make the batter, sift flour into a bowl. Mix in the Parmesan, soda and a pinch of salt. Whisk in the egg yolk and milk in to the batter to make it thick, but smooth. Gradually whisk in 6 tbsp. water. Season with salt and pepper.
- Whisk the egg white until stiff in a separate bowl. Gently fold it into the batter until just blended. Do NOT stir it in vigorously. Folding it gently will help make the batter light.
- Skin the fish and cut it into strips on an angle. Place the flour in a large shallow plate and season it with salt and pepper. Dredge the fish strips lightly in the seasoned flour, shaking off the excess.
- Heat at least 2 inches of oil in a large pan, or a deep frier to the medium-high heat (about 350F).
- Dip floured fish into batter, then drop gently into the hot oil. Cook fish for about 3-4 minutes, turning once. Cook in batches to prevent the strips from sticking to each other. When the batter is golden and crisp, remove the fish with a slotted spoon and drain on paper towels.
- Serve hot, accompanied by the Cream Sauce.
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The Rating
Reviewed by 10 people-
I put these on my must make list thank you for sharing
Five forks and a big smile :)
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in loved it
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This sounds great! I'm always looking for new fish recipes.
grumpybaker
in Jacksonville loved it
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STOP! I can't stand this - your pictures are putting me into a food coma (and I'm loving it)! Is there no way I can persuade you to come "up north" and be my personal chef??? How about we open a restaurant - you do the main course/sides and I'll do d...more
krumkake
in Chicago Suburbs loved it
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