May 28, 2014
Fish Sticks
Florence
Course Seafood
Cuisine American
- **TARTER SAUCE**
- 1/2 cup sour cream
- 1 Tbsp finely chopped pickles or pickle relish
- **FISH STICKS**
- 1 lb firm white fish cut into finger-size strips
- 1/2 cup cornmeal
- 1/4 tsp garlic powder
- dash cayenne
- 1/4 cup flour
- 1/4 tsp black pepper
- 2 large egg
- 1 tsp fresh lemon juice
**TARTER SAUCE**
Mix together sour cream and pickles.
**FISH STICKS**
Preheat oven to 425°F.
Place cooling rack on baking sheet.
In food processor, blend together, cornmeal, garlic powder and cayenne, until mixture is very fine.
Mix together in a pie pan flour and black pepper.
Whisk together eggs and lemon juice.
Dip each piece in flour mixture, then egg mixture, then cornmeal mixture.
Repeat until all fish has been dipped.
Bake fish for 15 minutes, flip fish 1/2 through for complete cooking.
Remove from oven and allow to cool slightly before serving.
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