Frozen fish sticks, popular since their introduction by Birds Eye in 1953, thrive due to their boneless, mild fish appeal. Despite their convenience, not all brands match in quality, prompting the recommendation to make them at home. Chef Gaby Dakin emphasizes the use of firm, mild white fish like cod, halibut, or haddock for the best texture. She warns against delicate species like tilapia and salmon, which can mush or fall apart. Preparing fish sticks involves cutting fish into strips similar to fish and chips for optimal cooking results.
You want a firm, mild white fish like cod, halibut, or haddock. These hold up beautifully when breaded and fried and have that perfect flaky texture inside.
Although tilapia, sole, and salmon are popular choices, Dakin advises against using them for fish sticks, as they can turn mushy or fall apart.
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