Serious Eats: Recipes

Bluestem's Catfish Sticks with Corn Nuts

[Photograph: Bonjwing Lee]

As always with our Cook the Book feature, we have five (5) copies of Bluestem: The Cookbook to give away this week.

Fish sticks and corn nuts seem more like convenience store fare than fine dining. Not so in the case of these Catfish Sticks with Corn Nuts from Bluestem. In this inspired preparation, catfish fillets are coated in crunchy, salty corn nuts, giving them a crispy crust that's deeply corny in the best possible way.

Served with an everything-but-the-kitchen-sink tartar sauce and slices of fresh radishes, these are hardly on the same level as the packaged versions.

Why you should make this: Fish sticks don't have to come out of a box, in fact when made at home they are not only grown-up but really delicious.

Next time we might think about: Firm fleshed catfish works well in this recipe but we're tempted to try it out with something a bit milder and flakier like cod.

Adapted from Bluestem by Colby Garrelts and Megan Garrelts. Copyright © 2011. Published by Andrews McMeel. Available wherever books are sold. All Rights Reserved.

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