Posted in Food & Recipes

Recipe of the Month: Homemade Fish “Sticks”

I’m not a fan of seafood. The most I have ever been able to stand is fried clam strips or fried fish sticks smothered in ketchup. 

I really had to start watching my diet 8 years ago, eliminating soy and attempting to follow a migraineur/low-tyramine diet. I am NOT perfect, but one of the things I cut out completely was MSG in all its forms. … leaving me with no fish sticks to eat. 

Fast forward to this year and more cooking from scratch thanks to the homemaking. Fair warning – grease splatters happen and you will probably get cornmeal everywhere. It’s like sand 😂 getting up to no good in your kitchen cracks. 


  • Apron!! For the splatters!
  • Haddock – I buy the Icelandic brand. I defrost a bar of it in a gallon Ziploc bag overnight (on a plate). 
  • Equal parts flour and corn meal (about 1/2 c each, per block of fish)
  • Black pepper, paprika, onion powder, garlic powder (1/4 tsp each)
  • Sea salt to sprinkle AFTER frying
  • About 6-8 Tbsp canola oil (just to coat pan) plus 1 Tbsp butter


  1. Put on apron. Get out a wide pot with lid. Get out all ingredients. Set up a “draining pan”- I use a cookie sheet lined with foil, then with paper towels on top. 
  2. Mix flour, cornmeal, and spices. 
  3. Cut haddock into 1 inch pieces (I use kitchen shears) and coat in flour mixture. 
  4. Put oil and butter in pan. With lid on, slowly heat to medium. You don’t want your fish to burn, so you may need to turn it down while cooking. 
  5. Once butter has melted, put fish in pan, spacing pieces an inch apart. Put lid on top. 
  6. Rotate frequently. Fish coating will turn crispy and golden; insides will plump up and be white & flaky. 
  7. Salt while draining. 

NOTE: if you are making a lot, you can keep them in the oven on a low temp (make sure to REMOVE the paper towels FIRST!!!). 

This recipe can easily be made gluten free using gluten free flour and corn meal. 

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