Fish sticks: the recipe for cod sticks adored by young and old

I fish stick they are delicious to stick on golden and fragrant cod. It is a clever and authentic recipe for making fish eaten even by the little ones in the house, without resorting to the usual frozen products, a according quick, but very tasty, perfect for lunch Sunday or a cena friendly with friends. To bring them to the table, you can choose two methods of preparation. The first is to cut the fillet of Cod into slices of about 7 × 3 cm, coat them in the flour, egg and breadcrumbs, and fry them then in a skillet with a generous drizzle of seed oil.

The second considers mixed the fish in the pitcher of a blender, season it with extra virgin olive oil, a pinch of salt and a squeeze of lemon, and form with your hands several Meatballs to pass in the flour and to condition like sticks. Once ready, you can bread them and cook them following our advice or, for one bright variantput them in the oven until they are golden brown: the result will be crispy on the outside and soft and juicy on the inside, which will conquer the whole family.

If you wish, you can also try both versions by cutting the fish into regular rectangles and collecting the remains in the blender: keep in mind, however, that in the first case, to obtain 10 piecesyou will need approximately 500g of cod in a single slice, while for the meatballs 350 gr will be enough to obtain the same number of sticks, ideal for about 4 people.

You can serve the sticks in combination with a plate of grilled vegetables or a more delicious serving of fries; you can also accompany them with a small bowl of mayo, classic or with basil, or other delicious sauces. If you wish, you can replace the cod with other species of fish such as Salmontuna or swordfish or, if you opt for mashed fish pulp, you can opt for sole or plaice: with tender and delicate meats, they are also suitable for children.

Find out how to prepare fish sticks by following the step-by-step procedure and tips. If you liked this recipe, also try the cod and zucchini meatballs.

How to make fish sticks

Cut the cod fillet into 7 × 3 cm pieces (1).

Arrange them on a plate and season them with a drizzle of oil, a drizzle of lemon and a pinch of salt; then transfer them to the refrigerator and let them marinate for half an hour, turning them from time to time to flavor them well 2.

Once the rest time has elapsed, drain the sticks of the marinade liquid and pass them in the flour 3.

Dip them in the lightly beaten eggs with a pinch of salt 4.

Finish with the breadcrumbs, making it adhere well on all sides 5.

Heat a generous drizzle of seed oil in a non-stick pan and, when hot, arrange the fish sticks 6.

Cook the sticks for about 6 minutes or until they are golden brown, taking care to turn them often using tongs seven. Once ready, take them out and let them drain well on absorbent paper.

Alternatively, you can make fish sticks by cutting cod into pieces and blending them in a kitchen blender. 8.

Collect the fish flesh puree in a bowl, season with a drizzle of oil and a pinch of salt, then flavor with the grated lemon zest 9.

With floured hands, he forms many meatballs ten.

Roll them gently on a floured cutting board and make the sticks 11.

Once ready 12pass the sticks in the breadcrumbs and brown them as directed.

Arrange the hot fish sticks on a serving platter 13bring to the table and serve.

storage

It is advisable to consume the fish sticks very hot and immediately. Alternatively, they can be stored in the refrigerator, in an airtight container, for one day at most. If you wish, once breaded, you can freeze them raw and store them in freezer for about 3 months.