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Fish Sticks & BMT Salad

It’s o-Fish-al! These Fish Sticks will have you hooked! They’re so yummy, easy, and WAY better than frozen. While I typically prefer the Fish & Chips combo, this salad was light and super tasty along with it. You’ll dolphinately be making this one again.

Ingredients

  • Fish:
  • 1-1 1/2 lb halibut or mahi mani,
  • skin removed
  • Flour for dredging
  • 2 eggs
  • Crushed Townhouse crackers for
  • dredging
  • salt/pepper
  • oil (canola, peanut, vegetable)
  • tartar sauce, optional
  • Salad:
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 ear corn, cut off the cob
  • 1 pint cherry tomatoes, halved
  • 2 sprigs basil, thinly sliced
  • 6-8 oz fresh mozzarella, cubed
  • 1 broccoli crown, cut into florets

    • Recipe

    For the salad, whisk together the dressing, vinegar, olive oil, honey, salt, and pepper. Bring a pot of salted water to a boil and blanch broccoli 2-3 minutes, then drain. In a medium bowl, combine corn, tomatoes, basil, mozzarella, and cooled broccoli. Toss with dressing and refrigerate. For the fish, fill a large fry pan with enough oil to measure a 1” depth. Turn to medium-high heat to begin heating while preparing the fish. Cut the fish into 1 1/2” cubes or sticks and salt and pepper. Create a dredging station: bowl 1-flour, bowl 2-whisked eggs, bowl 3-crackers. Once the oil has reached 350ºF, dip the fish in each bowl, flour, egg, crackers, and place in the hot oil. Don’t overcrowd the pan, cook in batches if necessary. Flip after 3-4 minutes per side or until interval temperature reaches 145ºF. Remove from the oil to a wire rack and sprinkle with additional salt. Serve with tartar sauce or your favorite condiment (mine is malt vinegar).

    Approximate Nutrition Information for 4oz fish and 1/4 of the salad: 461 calories 20g fat, 25g carbs, 35g protein

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    Fish Sticks & BMT Salad

    by | Feb 17, 2021 | 0 comments

    Fish Sticks & BMT Salad

    It’s o-Fish-al! These Fish Sticks will have you hooked! They’re so yummy, easy, and WAY better than frozen. While I typically prefer the Fish & Chips combo, this salad was light and super tasty along with it. You’ll dolphinately be making this one again.

    0 0 votes
    Recipe Rating
    guest
    Recipe Rating

    0 Comments
    Inline Feedbacks
    View all comments