Fancy Fish Sticks
Here is a new weeknight dinner hero! Fancy Fish Sticks! Same recipe, a different cut of fish, everyone is happy. These go from frozen to air-fryer or oven, so make a big batch ahead of time. (As seen in Table Magazine)
- 1 lb wild salmon
- 2 cups gluten-free Alexia brand breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 2 eggs beaten
- 1/3 cup mayo (I use veganaise)
- 1/4 cup water
- Salmon should be prepped and ready to go (see recipe notes). If not, remove the skin and cut it into filets. I put aside two filets for the adults and cut the rest into little strips or chunks for the kids.
- Prepare dredge bowls; mix the breadcrumbs, salt, pepper, garlic powder, paprika, and oregano in one shallow bowl. Whisk together the eggs, mayo, and water in another shallow bowl.
- With one hand, coat the salmon in the egg mixture. Using the other hand, cover it in the breadcrumb mixture. Rest on a wire cooling rack. Repeat with every piece of fish!
- I use an air-fryer for this recipe as it is QUICK. Set air-fryer to 375 degrees. For the larger filets, cook for 8-10 minutes. For the fish sticks, cook for 5-6. Both should be golden and crispy and cooked perfectly inside!
- I like to have mine with a tarter sauce and a side salad but have what you want; the world is your oyster!
If farmed salmon is your only option, go for it, but I always try to get wild when purchasing my proteins. Also, get your fish monger at your grocer to remove the skin for you and filet it. It makes it easy peasy when you get home from the store. Then just cut the filet into little fish sticks. If you are okay with gluten, don’t worry about the gluten-free bread crumbs; they will work fine. Add or remove any seasoning you like – kids can be picky; I get it, so if the green oregano scares them, take it out! The mayo is optional but adds a rich element to the coating, which I love.