Baked Salmon Fish Sticks Food

HOMEMADE FISH STICKS

Steps:

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.

BAKED FISH STICKS

Steps:

• Preheat the oven to 400 degrees F.
• Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
• Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
• Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
• Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450 degrees F.
• Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
• Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
• Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
• For the Dipping Sauce:
• Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
• Arrange the fish sticks on a serving platter and serve with the dipping sauce.

CRISPY BAKED SALMON STICKS

Steps:

• Preheat oven to 425 degrees and grease a baking sheet.
• On a small plate, combine the flour with the salt & pepper.
• On another plate, combine both breadcrumbs, cheese and dill.
• In a small bowl, whisk together the egg and milk.
• First, coat the salmon strip in the flour mixture, then dip in the egg mixture until fully coated, next roll in the breadcrumb mixture and press down gently so that all sides of the strip are coated and place on the baking sheet.
• Repeat with all the remaining salmon strips.
• Bake for 10-12 minutes, flipping half way through.
• While the salmon bakes, mix together all the ingredients for the dipping sauce in a small bowl.
• Serve the fish sticks immediately with lemon on the side.

BAKED FISH STICKS RECIPE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray or brush lightly with oil.
• Cut fish into "sticks" about three inches long by 1/3-inch wide. Sprinkle all over with 1/2 teaspoon kosher salt and set aside.
• Place flour in a shallow dish. Beat eggs in another shallow dish. Mix breadcrumbs, paprika and garlic powder in a third shallow dish. Drizzle oil over the breadcrumb mixture and mash with a fork, continually until the breadcrumbs are evenly moistened.
• Use one hand for dry ingredients and one for wet ingredients while dredging the fish. Dip a strip of fish in the flour mixture, turning to coat completely. Dip into the eggs, coating completely. Press into the breadcrumb mixture, turning to coat completely. Set on the prepared baking sheet. Continue with the remaining tenders one at a time. Discard any left-over dredging mixtures.
• Transfer the baking sheet of breaded fish into the oven and bake until the fish is cooked through, about 15 minutes.
• Whisk yogurt and mayonnaise in a medium bowl. Stir in relish, mustard, 1/4 teaspoon salt and pepper. Serve with the fish sticks.

CRISPY HOMEMADE FISH STICKS RECIPE

Steps:

• Heat your oven to 450 degrees F.
• Pat fish fillet dry and season with kosher salt on both sides. Cut the fish fillet into pieces or sticks (1 to 1 1/2-inch thick and about 3-inch long).
• In a small bowl, combine black pepper, dried oregano, and paprika. Season fish sticks on both sides with the spice mixture.
• Make a dredging station. Place flour in a shallow dish. Place the egg wash in a deeper dish or bowl next to the flour dish. And in another dish, combine the bread crumbs, grated Parmesan and lemon zest. Place next to the dish with the egg wash.
• Now coat the fish. Take a fish stick and dip it in the flour to coat both sides; shake excess flour off. Then dip the fish stick in the egg wash, and then in the bread crumb and Parmesan mixture. Pat to help the coating adhere to the fish stick. Repeat until all the fish sticks have been coated.
• Arrange coated fish sticks on an oiled baking sheet. Brush the tops of the fish sticks with a little extra virgin olive oil (you'll want to basically dab the salmon fish sticks with the oil so that you don't end up removing the coating).
• Place the baking sheet on the middle rack of the heated oven. Bake for about 12 to 15 minutes. If the fish sticks need more color still, place them under the broiler very briefly (watch carefully) until fish sticks gain a nice golden brown color.
• Finish with lemon zest and fresh lemon juice. Garnish with parsley.
• Serve with your favorite sauce for dipping. I used tahini sauce here, but tzatziki sauce would be great as well. Add a big salad and call it dinner (I especially like Mediterranean white bean salad or Greek salad with these salmon fish sticks

FANCY FISH STICKS

Steps:

• Combine the first 5 ingredients in a small bowl, stirring with a whisk.
• Cover and chill.
• Preheat oven to 425 degrees.
• Coat a baking sheet with cooking spray, and spread evenly with oil, and heat in oven for 12 minutes.
• In a shallow dish combine flour and black pepper.
• In another shallow dish, combine 1/2 cup beer, mustard blend, lime juice, egg whites, and egg, and stir until foamy.
• Place panko, pumpkinseeds, cumin, and chipotle pepper in a food processor, and pulse 20 timesor until coarse crumbs form.
• Place panko mixture into a shallow dish.
• Sprinkle fish evenly with salt.
• Working one piece at a time, dredge fishin flour mixture, then dip in egg mixture and dredge in panko mixture until completely covered.
• Remove preheated bsking sheet from oven, place fish on pan, and return to oven, Bake 425 degrees for 15 minutes or until fish flakes easily with fork, turning once.
• Serve with sauce and lime wedges.

BAKED SALMON FISH STICKS

Steps:

• Spray a baking sheet with non-stick cooking spray and set aside.
• In a shallow dish, combine the corn meal, black pepper and garlic powder.
• Dip the salmon slices into the milk and then dredge in the corn meal mixture, coating completely.
• Place the coated salmon on the prepared baking sheet, allow to rest 10 to 15 minutes.
• While the salmon rests, preheat oven to 375 degree; place the salmon sticks in oven and bake for 25 to 30 minutes or until the sticks flake easily.

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450°F.
• Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets, each about 4 by 4 1/2 inches. Starting on the longer edge, slice each piece into 1/2-inch strips. Cut any very tall strips in half horizontally so all the pieces are about 1/2 by 1/2 by 4 1/2 inches.
• Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
• Coat the salmon pieces in the seasoned flour and pat to remove any excess. Dip the floured salmon in the egg whites and then into the bread-crumb mixture, gently pressing the mixture into the fish. Place the breaded salmon on a liberally oiled baking sheet and drizzle lightly with a bit more olive oil. Bake for 15 to 20 minutes, or until golden brown.
• Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small bowl.
• Arrange the fish sticks on a serving platter and serve with the dipping sauce.