Breading/Coating:
1 cup crushed triscuits, tortilla chips, saltines or other cracker of choice
½ tsp pepper, lemon pepper or garlic pepper
Optional: cayenne or red pepper, dried herbs such as thyme, dill, or oregano
Mix all coating ingredients together and spread out on a cookie sheet.
Fish:
6 salmon or tilapia fillets, skinned and deboned
Slice fish into ½ inch sticks across the body of the fish
Dipping Mixture:
1 egg
1 tsp Tabasco
Whisk egg with Tabasco until egg is smooth.
Heat 3 Tbl olive oil or butter in large skillet over medium heat. Dip fish sticks into the egg mixture then dredge in coating mixture. Place fish sticks in hot oil. Do not crowd the pan; cook in batches. Cook fish sticks 3 – 4 minutes on each side or until cooked through. Remove to platter and continue cooking till all fish sticks are done. Meanwhile prepare Blueberry Sauce
Blueberry Sauce
½ cup frozen blueberries
1 cup water
1/3 cup sugar
1 Tbl vinegar, try rice, red wine or balsamic
1 tsp Tabasco
1-2 Tbl cornstarch
Combine all ingredients except cornstarch in small saucepan. Heat over medium heat and cook for 4 or 5 minutes. Mix cornstarch in small bowl with ¼ cup water. Slowly pour into blueberry sauce whisking quickly; cook until sauce thickens. Serve as a dipping sauce for the fish sticks.
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