Southwestern Fish Sticks
Prep time: 15 minutes
Everyone loves fishsticks when they are flavorful and un fishy and these ones are a breeze to whip up a double batch and freeze. Serve these with plum sauce and Guacamole. The addition of a mixed green salad makes this a light and nourishing meal full of good fats and brain food.
1 cup (250 mL) yellow cornmeal
2/3 cup (150 mL) Italian seasoned bread crumbs
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) garlic powder
1 tsp (5 mL) hot pepper flakes
1/2 tsp (2 mL) white pepper
2 lb (1 kg) Firm white fish
1/2 cup (125 mL) milk
In large resealable plastic bag, combine cornmeal, bread crumbs, Parmesan, chili powder,cumin,garlic powder, sugar, chili flakes and white pepper; shake well.
Line baking sheet small enough to fit into freezer with foil; spray foil with cooking spray.
Rinse fish under cold water; slice into 3- x 1/2-inch (8 x 1 cm) sticks.
In another freezer bag, mix plum sauce with milk; add fish and gently toss to coat. Place 3 or 4 fish fingers at a time into cornmeal mixture and shake gently.
Place on baking sheet; spray top of each. Freeze, uncovered for 2 to 4 hours; remove to resealable plastic bag. (Can be frozen for up to 3 weeks.)
Place desired number of frozen fish sticks on baking sheet. Bake in 375°F (190°C) oven for 20 to 35 minutes until firm and slightly browned.