Chili Seasoned Fish Sticks Food

SEASONED FISH STICKS

Steps:

• In a small bowl, combine the first six ingredients; mix well. Transfer half of the seasoning mix to a large resealable plastic bag; set aside. Place 1 tablespoon oil in a large resealable plastic bag; add half of fish sticks and shake to coat. , Transfer fish to resealable bag with seasonings and shake to coat. Place in a single layer in an ungreased baking sheet. Repeat with remaining ingredients. , Bake at 400° for 18-22 minutes or until golden brown.

SEAFOOD CHILI

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

CHILI-SEASONED FISH STICKS

Steps:

• Position rack in top third of oven and preheat to 500°F. Spray small baking sheet with nonstick vegetable oil spray. Whisk all purpose flour, yellow cornmeal and chili powder in shallow dish to blend. Stir mayonnaise and fresh lemon juice in another shallow dish to blend. Sprinkle fish fillets on all sides with salt and pepper. Dip fish fillets into mayonnaise mixture, then into flour mixture to coat completely. Arrange fish on prepared sheet. Bake until coating is crisp and golden and fish is cooked through, about 10 minutes.

SEAFOOD/CRAB STICKS WITH CHILLI SAUCE

Steps:

• Sift flour and soda into bowl and gradually add water and mix to a smooth thin batter of coating consistency.
• Dipped thawed crab/seafood sticks into batter and then drop into hot oil and fry until golden brown and then drain on absorbent paper.
• Serve hot with Chilli Sauce as a dipping sauce.
• CHILLI SAUCE - combine all ingredients in a small saucepan, stir over a gentle heat until heated through.

FISH STICK SUPPER

Steps:

• Break apart hash browns; set aside.
• In a large bowl, beat eggs and milk.
• Add onion, dill, seasoned salt, and pepper.
• Stir in hash browns and cheese.
• Put mixture into a sprayed or greased 11x7x2-inch baking pan.
• Arrange fish sticks over the top.
• Bake uncovered at 350°F for 50 minutes, or until top is golden brown and fish flakes with a fork.
• Let stand for 5 minutes before cutting.