In the next two posts I’ll talk about two recipes that are not particularly Russian. The reason I decided to include them is that they go very well with the first word in this blog’s title, “bystro”, which is the Russian word for “quickly”. The fish sticks recipe is a version of a fried fish recipe that I’ve loved since childhood. And these days, it’s always a hit with our kids. No doubt, this is true for a lot of people, since this recipe is pretty common. The only difference between these fish sticks and the fried fish I’ve known since childhood is that the fish sticks are cut prior to cooking in the shape of, well, sticks.
Ingredients
Fish filets, 1 lb or 0.5 kg (Any fish with firm flesh will do. Here, I used tilapia.)
2 eggs
½ cups bread crumbs
½ teaspoon Cajun seasoning OR ½ teaspoon salt and ¼ teaspoon pepper
Vegetable oil for frying
Directions
- Cut the fish into strips 3-4 inches (5-7 cm) long and 1-1.5 inches (1.5-2 cm) wide
- Beat the eggs in a small bowl
- Place the breadcrumbs onto a large plate and mix either Cajun seasoning OR salt and pepper into the breadcrumbs
- Dunk a fish strip into the egg and let the excess drip back into the bowl
- Dredge the egg-covered fish strip through the bread crumbs until it is uniformly coated
- Place the prepared fish strip onto a large clean plate
- Repeat the previous three steps for all fish strips
- Place a thin coat of vegetable oil in a large frying pan
- Heat the frying pan for 2-3 minutes
- Place the fish strips into the frying pan and fry until the fish surface is golden-brown. For better browning, make sure the fish strips don’t touch each other while frying. (You may need to fry the fish in two batches.)
All ingredients ready to go
Fish strips coated and ready for frying
All done!
Bystro Blog 