Homemade Fish Sticks

Oven Fried Fish Sticks

1 lb. codfish fillets (partly frozen works best)
3/4 c. dry bread crumbs
2 lg. eggs lightly beaten
1/4 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. pepper
Dash of hot sauce
½ - ¾ c. cooking oil

Wash the fillets, and then pat them dry. Cut them into long pieces. Preheat oven to 400 degrees. Pour cooling oil into a shallow roasting pan. (There should be just enough oil to cover the bottom of the pan.)
Place bread crumbs in a bag. Add the seasonings and mix well. Break the eggs into a large bowl, add hot sauce and beat well. Place all of the egg mixture. Gently toss until all of the fish is coated. Then GENTLY place about ½ the fish in the bag of crumbs. Gently roll them in the seasoned bread crumbs until coated. Place breaded fish in roasting pan in a single payer. Repeat with the other ½ of fish. Fish can be close together in the pan, but should NOT be touching or overlapped.
Bake in a 400 degree oven for 10 minutes. Turn each piece of fish and bake another 8 minutes or until golden brown. Serve with tartar sauce.
Variations:
Waist Watchers Version – Eliminate the cooking oil. Spray the bottom of the roasting pan with a coat of Pam cooking spray. Once fish is in the pan, spray the top of the fish with Pam cooking spray.
Chicken Nuggets – Substitute chicken breast (cut into strips) for fish
Busy Moms – This recipe freezes well. Make a large back when you have time. Once they are completely cooled, freeze them in a Ziploc bag. Reheat in a 350 degree oven for about 15 minutes. They can be micro waved, but I don’t recommend it. (I’m sure the microwave taste is fine. I just don’t like to microwave food-that’s my own personal hang up).
Penny Pincher Version – Eliminate the egg, toss in 5 tablespoons of mustard instead.
Out of breadcrumbs – Use crushed crackers or cornflakes instead. Or toast up 6 pieces of bread until dark and run them through the food processor.


Tartar sauce:

Tartar sauce is just mayo and relish mixed together. You can add garlic, chopped onion or cayenne pepper to taste. We like the plain version best.