Southern Fried Fish Sticks

Southern Fried Fish Sticks are easy to make and delicious. 

 In this recipe, the fish strips are dipped in batter and fried until golden brown. 

Then, a wooden bamboo stick is inserted inside each strip. 

Less hassle and a breeze to assemble. 

Tasty main dish for almost any occasion.  

THE BEST FISH FOR FRYING

Catfish, perch, tilapia, and whiting are excellent for frying. 

Alaskan cod is often used in restaurants serving for fish and chips because it takes perfectly to the breading and high frying temps.

Don’t like cod?   Try farm-raised tilapia or catfish. 

Both are affordable and readily available in most grocery stores.

Tilapia is a mild-tasting versatile fish that’s good with a variety of seasonings and batters. Catfish has a stronger taste. 

A quick soak in a bowl of buttermilk and that fishy smell is dramatically reduced.

The fried fish is moist with a pretty golden, brown color. 

Boiling white distilled vinegar and water in a boiler while fish is frying in skillet, will help eliminate fishy odors. 

Remember to wipe stove and vent thoroughly with a soapy dishcloth after frying fish.  Dry with a towel.  Finally, open window and spray air freshener.

In my humble opinion, the best way to deep fry fish is in a cast iron skillet or dutch oven filled with hot shortening or a mixture of vegetable oil and shortening. 

Fish fries fast.  After draining on paper towels, the crust is crispy and not greasy. 

WOODEN BAMBOO SKEWER STICKS

Perfect for this recipe.

SERVING SUGGESTION
Consider serving with my Homemade Tartar Sauce.

ENJOY!

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To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com. 

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Southern Fried Fish Sticks

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Southern Fried Fish Sticks are golden fried fish strips on a wooden bamboo stick with a lemon wedge on the end. Easy to make. Perfect for any occasion. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 sticks

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 6 firm white fish fillets Cut into strips (preferred size).
• 1 cup buttermilk For soaking fish.
• 1-1/2 cups yellow cornmeal mix Or use white cornmeal mix.
• salt to taste
• black pepper to taste
• 1/2 teaspoon old bay seasoning optional
• 1-1/2 cups shortening For frying fish.
• 6 wooden bamboo skewer sticks Plus a few extras in case of breakage.
• 6 lemon wedges For garnish.

Method

 

1. Place strips in a pie plate or shallow dish. Cover with buttermilk (add more if needed to cover). Soak for 10 minutes. Drain. Do not rinse. Set aside.
2. Place cornmeal mix, salt, black pepper, paprika, and Old Bay Seasoning in a clear zippered bag OR in a shallow baking dish. Shake until evenly combined. Set aside.
3. Place shortening in 10 inch cast iron skillet or dutch oven.
4. Warm over low-medium heat until sizzling hot.
5. While shortening is warming, place all fish strips in zippered bag. Shake until evenly coated. Remove 3 strips and place in HOT skillet with hot shortening. Fry 3-4 minutes on each side or until fish is solid white inside, golden brown outside.
6. Remove and drain on paper towels.
7. Place last 3 strips in hot oil. Repeat as instructed above.
8. Carefully insert sticks into THICK end of warm fried fish. Push through until end comes out of other side. Place a lemon wedge on end.
9. Serve immediately with tartar sauce or preferred condiments.

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