Recipe: Cod fish sticks in the oven. Calorie, chemical composition and nutritional value.

Fish sticks recipe

To prepare this dish, you don’t need to spend a lot of time, and a minimum of ingredients are used here. We need to take:

• 500 grams of any fish fillet;
• 2 cups corn flakes;
• 2 chicken eggs;
• salt to taste;
• vegetable oil and premium flour.

Cooking:

1. The fish fillet should be cut into portions. Recommended size: 3 centimeters wide, 7-10 centimeters long. Rinse under running water and then dry, patting each piece with a paper towel.
2. The flakes need to be crushed a little.
3. Break the eggs into a bowl and stir with a whisk until lightly beaten (not foamy).
4. Salt the fish pieces to taste; if desired, you can add spices. Dip each block in flour, then in egg, then roll well in crushed flakes.
5. Immediately place for frying in a frying pan with heated vegetable oil. The amount of oil should be such that the pieces are almost completely covered with it. Fry on both sides.

This is the simplest recipe, the fish sticks it makes are very tasty, and anyone can make it.

These sticks can be served with any side dish. It can be mashed potatoes, stewed or fresh vegetables, boiled rice - it all depends on your imagination and personal preferences.

INGREDIENTS

• cod fillet - 400 gr.
• chicken egg - 2 pcs.
• flour for breading - 5 tbsp.
• breadcrumbs - 6 tbsp.
• sea ​​salt
• ground black pepper,
• cilantro (large) - 2 bunches.
• pepper mixture
• chili pepper (small) - 1 pc.
• ginger - root 3 cm,
• green onions - 3 pcs.
• garlic - 1-2 teeth.
• white balsamic (you can use lemon juice) - 1 tbsp.
• sugar - 2 tsp.
• olive oil - 30 gr.
• vegetable oil
• sea ​​salt -
• white bread - 2 medium pieces.

STEP-BY-STEP COOKING RECIPE

Thaw the cod and dry with a paper towel. Salt and pepper. Beat the egg. Bread the cod in flour, then dip in the egg and roll in breadcrumbs.

For crackers: dry a piece of white bread until it becomes a cracker, leave the second piece semi-dry. Grind in a blender until crumbly. This technique allows you to make crackers “shaggy”.

Fry over medium heat in vegetable oil until cooked and golden brown. Place on a paper towel to absorb excess oil.

For the sauce: bunches of cilantro, green onions, garlic, hot capsicum, peeled ginger, salt, sugar, vinegar (or lemon juice) into a blender bowl and beat until smooth, gradually adding olive oil.

Serve the sticks with sauce either hot or cold - equally delicious.

Fish sticks with cheese sauce

We suggest you familiarize yourself with the recipe for minced fish sticks. To give the dish a more refined taste, we will also prepare a milk-cheese sauce for them, which will not leave anyone indifferent.

First, let's prepare the sticks themselves, for which you will need:

• 700 grams of any fish fillet (you can take more than one type, for example, pink salmon and cod are ideally combined);
• 200 grams of white cabbage;
• medium-sized onions - 2 heads or one large one;
• one chicken egg;
• about one hundred grams of loaf;
• a little milk (to moisten the loaf);
• breadcrumbs;
• salt and pepper (you can use any seasonings).

Preparation:

1. Pass the fish fillet and onion through a meat grinder.
2. The cabbage can be chopped in a blender, or you can put it through a meat grinder, but only separately from the fish, since you will need to squeeze out the juice.
3. Soak the loaf (or just white bread) in milk and add to the minced fish. Combine with cabbage, add egg, salt and seasonings (if needed).
4. Form into sticks and roll them in breadcrumbs.
5. Grease a baking tray with a little vegetable oil and place the chopsticks on it. In an oven preheated to 200 degrees, bake the sticks for half an hour, turn them over so that both sides have a beautiful golden color, and leave to cook for another fifteen minutes.

Breaded minced fish sticks, recipe with photo

1. For fish fingers, the ideal option would be white fish, a little dry. It tastes best from ocean or sea fish - this is a classic recipe. We choose pollock, hake, cod. They store well in the freezer. But river fish will also turn out quite well. A real delicacy can be made from trout or salmon; pike or asp are also suitable. So, we wash the fish and remove the fins. Cut along the ridge into 2 parts, remove the ridge, remove the skin.

2. Remove large bones from the carcass. This is convenient to do with tweezers. Small bones may remain, they will be crushed and will not be felt in the finished dish.

3. Next, grind the fish fillet into minced meat. You need to twist it 2-3 times so that all the small bones are crushed.

4. Add grated processed cheese to the minced meat. It will give fish fingers a delicate creamy taste.

5. Beat in 1 egg.

6. Add salt and pepper to taste.

7. Now mix it all well.

8. Add a spoonful of cornstarch so that our sticks are solid and do not fall apart. If you don't have cornstarch, you can replace it with potato starch or use flour.

9. Mix the fish dough.

10. Then, with hands moistened in cold water, pinch off pieces of dough and roll them into sausages.

11. Place them on a flat surface covered with cling film. This can be a cutting board or a flat plate.

12. There were quite a lot of sausages. We put them in the freezer so that they set on the outside and do not fall apart when rolled in batter.

13. For the batter, take 3 eggs, 1 tablespoon of ice water, salt, pepper and shake with a fork.

14. Take our frozen fish sticks and roll them in flour.

15. Then dip into the egg mixture.

16. And roll in breadcrumbs. The recipe uses store-bought breadcrumbs, but you can make them at home, like in this recipe: Breadcrumbed Hake.

17. Place all the battered sticks on film.

18. When we have rolled all the fish sticks, we can give them the desired, more even shape.

19. Pour a lot of sunflower oil into the frying pan so that the sticks are immersed in it at least halfway. Place our fish products into boiling oil.

The ideal cooking option is in a deep fryer. But you can use a cauldron or a deep frying pan (with high walls). Be very careful, the oil is highly flammable!

20. When the fish delicacy is browned on one side, turn it over.

21. Place the finished fish products on paper towels so that the latter absorb excess fat.

22. Minced fish sticks breaded with breadcrumbs are ready. This is an excellent beer snack or a delicious second course with any side dish.

For them, you can put mayonnaise on the table, or you can prepare simple sauces based on it. I offer 2 simple but incredibly tasty sauce options (we select the amount of ingredients to taste).

1. Sauce a la tartar: puree pickles, garlic and dill in a blender.
2. Mustard sauce: mix mustard with mayonnaise in a ratio of approximately 1:10 (taste to taste).

Bon appetit!

Milk cheese sauce

This is an excellent sauce with a creamy cheese taste, which is ideal not only for fish, but also for meat dishes. To prepare it, let's take:

• 50 grams of hard cheese only;
• 150 ml milk;
• 300 ml odorless vegetable oil;
• a little salt (half a teaspoon is enough), the same amount of mustard;
• a teaspoon of sugar;
• a tablespoon of vinegar (not acid);
• a small bunch of greenery;
• saffron and curry (a little, use only for color).

Preparing the sauce:

1. Combine vegetable oil and milk in a 2/1 ratio (two parts butter, one part milk). Beat with a blender, you should get a thick sauce, the consistency of mayonnaise.
2. Add all other ingredients (except herbs and cheese), beat for a few seconds.
3. The greens need to be finely chopped, grate the cheese on a fine grater, combine with the base, and mix well.

Our sauce is ready, you can store it in the refrigerator for up to three days if you boil the milk before cooking. Add to fish sticks, the recipe for which is described above. As mentioned earlier, the same sauce can be used for any meat dishes.

Korean fish cutlets (Eomuk)

Korean fish cutlets (Eomuk)

Fish cutlets

(
Omuk
) or Oden (Japanese: おでん, rH. Oden) is a type of popular street fast food in Korea. This dish came to Korea from Japan. Omuk is prepared from a mixture of minced fish, shrimp and squid; starch, egg white and seasonings are added to the minced meat. Vegetables may be added. Externally, Omuk can come in different designs, such as strips or sticks, or even just meatballs. Omuk is often placed on wooden skewers for easy eating on the go. Again, on the street, to accompany these fish cutlets, you can buy fish broth (which can be very spicy), which is used to wash down these cutlets. In this form, this snack is called Omuk tan (fish cutlets with broth). Omuk is popular all year round and is probably sold everywhere where it is allowed. In addition, Eomuk is also a popular ingredient in Korean dishes. Omuk is the main component of Omukkuk soup (fish broth with strips or meatballs or Omuk sticks). It is served with Bibimbap and is included in many appetizers. This dish is quite easy to prepare at home. Except that difficulties may arise when forming the cutlets. It's definitely worth a try.

Ingredients (for 350 g minced meat):

• sea ​​fish fillet (cod, pollock, etc.) – 200 g,
• raw frozen shrimp (or better yet fresh) – 70 g,
• squid – 80 g,
• onion (small onion) – 1 pc.,
• garlic – 2 cloves,
• egg white – 1 pc.,
• wheat flour – 60 g,
• corn starch (or sweet potato starch) – 60 g,
• ground white (or black) pepper – 0.25 tsp,
• granulated sugar – 1 tsp,
• salt – 1 tsp,
• vegetable oil – 1 tbsp.

For frying:

• vegetable oil - as needed.

If your fish and seafood are frozen, you need to defrost them at room temperature.

Rinse the fish, inspect the fillets, remove bones if necessary, and blot away moisture with a paper towel.

Rinse the shrimp, remove the shell if necessary, and carefully squeeze out the water.

Rinse the squids and also squeeze out the water.

Grind fish, shrimp and squid, for example, through a meat grinder.

Peel the onion and garlic, cut the onion into small pieces.

Place minced fish, shrimp and squid in a blender bowl, add onion and garlic, egg white, ground white (or black) pepper, granulated sugar, salt and 1 tbsp. vegetable oil. Grind the contents of a blender until smooth.

Add wheat flour and cornstarch and mix again to form a smooth paste. Cover the container with the paste and leave it in the refrigerator for an hour. During this time, the paste will thicken (starch and flour will swell), be enriched with the aromas of seasonings and become more “tractable” when forming sausages (or meatballs).

Now you need to form either sausages (sticks) or meatballs from the prepared fish mass. Depending on further plans, the formed pieces (sticks or meatballs) can be boiled or deep-fried. Boiled fish sticks (or meatballs) are then most often used in Oomukguk (Korean: 어묵국) soup. You can simply eat the deep-fried sticks by dipping them in your favorite dipping sauce, such as kimchi. Another interesting detail is that the sticks are often placed on a bamboo skewer, so it looks like a popsicle. The simplest thing is to make meatballs.

Place more or less round balls on a surface greased with vegetable oil using a spoon also greased with vegetable oil. Sticks (sausages) are more difficult to make, but they are also possible. In a wok (or saucepan, or deep fryer), heat the oil until hot (180⁰C). Then a part of the fish paste is laid out on a flat plate greased with vegetable oil, then a rectangle is formed from the paste with a culinary spatula, approximately 1-2 cm high. After this, a strip of paste, approximately 1-2 cm wide, is separated with a spatula, and the resulting strip is carefully pushed with a spatula to edge of the plate. Fish paste does not stick to the greased surface of the plate (well, almost does not stick) and falls off the plate into the hot oil in the wok (saucepan or deep fryer). Then form the next strip with a spatula and push it off the plate into the hot oil. Or an even simpler way. A manual sausage stuffer is great for shaping even sausages. Nowadays it is fashionable to prepare various sausages and sausages at home. Specialized stores most often sell serious devices for stuffing sausages. They cost from 3000 rubles. up to 15,000 rubles, and the capacity of the chamber for minced meat is from 2 kg to 10 kg. And there are small plastic syringes, literally for 400g of minced meat, they look like toy water pistols. These “toy” sausage stuffers cost about 500-600 rubles. With the help of such a product you can carefully form a sausage by depositing as much minced meat as needed. Use a spatula to push the finished sausages into the hot oil.

Deep-fry the sausages until crispy, just a few minutes.

Remove the finished sausages from the hot oil and place on a surface lined with a paper towel to absorb excess oil.

You can treat yourself to fish sticks immediately, when ready. They are eaten both hot and cold. The sticks are dipped in your favorite dips and enjoyed.

If the sticks are prepared with a reserve, then they are perfectly stored in the freezer.

Best wishes, Your Corshop.

Fish sticks with seeds

This is also a pretty simple fish fingers recipe. Homemade dishes have a big advantage compared to store-bought ones - you can add whatever your heart desires to them. Today we will make fish fillet sticks with the addition of sunflower seeds.

Ingredients:

• fillet of one sole (you can also use trout or other fatty fish);
• half a glass of peeled sunflower seeds;
• one egg;
• flour (for breading);
• juice of half a lemon;
• a tablespoon of soy sauce;
• spices and salt;
• sesame;
• vegetable oil (for frying).

The fish fillet should be cut into pieces 2-3 centimeters wide, and marinated for a little (15-20 minutes) in a mixture of soy sauce, lemon juice, salt and spices.

Dip each piece in flour, then in beaten egg, then in seeds. Fry in hot oil on both sides until golden brown. Serve with any side dish.

Fish sticks: calorie content and cooking methods

The big advantage of semi-finished products is the ease of their preparation at home. Many housewives give preference to these products when they need to quickly prepare a dish for lunch or dinner. One of the most popular half-cooked products is fish sticks. They can be purchased at any supermarket or made yourself. As a rule, fillet is used, but the appetizer can also be prepared from minced meat. In this article we will tell you how to make breaded fish sticks at home, how to choose the right ingredients, and how to serve them.

Lush fish fingers

Everyone will love this fish sticks recipe. It is simple, like all the previous ones. The finished dish will be tender, fluffy, and rosy. Children especially love these sticks.

For preparation you will need:

• 400 grams of fillet of your favorite fish;
• a small piece of loaf or bread - 200 grams is enough;
• two tablespoons of semolina;
• milk for soaking bread;
• seasonings and salt;
• chopped dill - 2 tablespoons;
• one egg;
• two tablespoons of melted butter;
• breadcrumbs.

Cooking:
Pass the fillet through a meat grinder, add bread soaked in milk and then squeezed out, semolina, egg, dill, seasonings and salt. Form the minced meat into sticks and roll them in breading. Fry over medium heat until golden brown.

Soft pollock sticks

A pollock appetizer with a golden crust and a juicy center goes well with beer in combination with spicy tomato sauce and paprika. The dish should be prepared from the following ingredients: 700 g pollock fillet, onion head, 50 ml refined butter, 70 g frozen butter, 8 tbsp. l. sifted flour, 6 tbsp. l. breadcrumbs, 1 tsp. ground crackers, 1 tsp. fine salt, egg.

Fry the sticks according to plan. Defrost the pollock pulp and puree the onion in a blender. Combine the onion with the minced meat, add oil and beat the minced meat until the lumps disappear. Add pepper and salt to breadcrumbs. Form sticks with moistened hands and roll in fragrant breading. Fry the semi-finished product in oil for 4 minutes until golden brown.