Serious Eats: Recipes

Canal House Cooking's Fish Sticks

[Photograph: Christopher Hirsheimer]

Until I ran across this fish sticks recipe in Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton I was pretty sure these little logs of breaded fish were born in a box. I'd always equated them with childhood dinners and could perfectly envision them sliding out of the box and onto the toaster oven tray. But one look at those panko-coated fingers of cod in Canal House Cooking and it was clear that fish sticks didn't have to exist only in the frozen foods aisle.

Similar to batter fried fish and chips, these fish sticks take the freshest fish, flash fry it to a crisp, season with a bit of salt, and serve with creamy tartar sauce. The coating—a one-two-three dunk combination of flour, eggs, and panko bread crumbs buzzed in the food processor to make them just a bit finer—sits on the pieces of cod for an hour before fry time to ensure that all of that great crunchiness holds on tight in the oil.

Even if you're fish stick-adverse due to too many sad plates of Mrs. Paul's, give these guys a try. Served with fries and tartar sauce they taste like they came fresh out of the fryer of a New England seafood shack, or you could load them into tortilla with shredded cabbage to make Baja-style fish tacos.

As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking Volume No. 6 to give away this week.

Reprinted with permission from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, copyright © 2011. Published by Canal House.

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