Is it just me, or does it seem like time flies by during the week? My weekends tend to pass by with ease but weekdays in my calendar feel like their cramped, overworked cousins. Balance is a word we expats here a lot about here in Norway, but honestly, when time is short and my to-do lists get long; balance is the last thing on my mind. I try not to let my appointments overwhelm me too much, but some days running from commitment to commitment simply cannot be avoided.
When I have a busy week, I still like to enjoy a nice home cooked meal and making baked fish sticks is a great way to get a warm dinner on the table in minutes. Cod or halibut is used in this recipe, and both tend to cook quickly making this dish something which can be whipped up from start to finish in less than 35 minutes.
Also, this recipe is terrific because you control all of the ingredients yourself and can use gluten-free breadcrumbs and a gluten-free flour if you are gluten intolerant. This recipe is family friendly but can also serve as a great summer appetizer dish for your next get together. Serve with fresh lemon slices on the side, homemade ranch dipping sauce or remoulade, and even ketchup if you fancy. Switch up the seasoning in the flour by adding in a little onion and garlic powder or smoked paprika.
In the rare case that you find yourself with leftovers, freeze them for an easy meal on another day.
- 1 kilogram (ca. 2.2 pounds) boneless cod or halibut fillets, cut into thick strips
- 120g (1 cup) flour
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 240g (2 cups) Japanese panko or normal plain breadcrumbs
- 3 eggs
- 2 tablespoons vegetable oil
- Preheat oven to 230C/450F degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, salt and black pepper. Set aside.
- In another bowl, beat the eggs. Set aside.
- Place the breadcrumbs in a separate bowl. Set aside. You should now have three bowls set up and ready for dredging, or covering the fish with the outer breading.
- First, coat a piece of fish with beaten egg mixture, then the flour mixture, then back into the egg mixture. Finally, coat the fish strip with the breadcrumbs and place on the baking sheet. Follow this procedure for enough pieces of fish to fit uncramped on one baking tray.
- Brush oil on top of each fish finger and place the baking sheet into the oven for 10 minutes. Turn the “fingers” once, brush with oil again and cook until golden brown, about 5-7 more minutes.
- Serve with fresh lemon slices on the side, homemade ranch dipping sauce or remoulade, and even ketchup if you fancy.