Southern “Fish Sticks” Recipe

Recipe by Zane Dearien

Nothing says summer like some fresh fried fish. This is a great recipe for all components of a great fish fry.

Ingredients:

3 lb White Fish (your choice I prefer cod, mahi mahi, amberjack or halibut)

1 quart Buttermilk

4 tablespoons Hot Sauce (I prefer Crystals)

1 tablespoons Salt

Dredge:

3 cups Fine Corn Meal

3 cups AP Flour or White Lilly Flour

3 tablespoons Old Bay Seasoning

Brussel Slaw:

1 quart Shredded Brussels

1 Red Onion small (julienned)

4 Scallions (thinly sliced) reserve some for garnish

3 oz Apple Cider Vinegar

2 oz Extra Virgin Olive Oil

Salt To Taste

Tar Tar Sauce:

2 cups Dukes Mayo (or your favorite mayonnaise)

1 cup Sweet Pickle Relish

1 cup Carpers (chopped fine)

2 tablespoons Lemon Juice

Procedure:

1. Mix the buttermilk, hot sauce and salt together.
2. Cut your fish into rectangle strips then soak in the buttermilk mixture at least 1 hour before you dredge and fry them in your favorite oil.
3. Take all the dredge ingredients and mix in a bowl with a whisk to make sure it is mixed well.
4. Bring your fryer oil up to 350 F before you drop your fish in. Save the oil and leave at 350 F so when you are done frying your fish you can drop in your favorite fry or tater tot.
5. After the fish comes out sprinkle with a little salt and old bay mixture.
6. For the Brussel Slaw toss all the ingredients in a bowl reserving the oil and vinegar. Toss all together to mix well then add the vinegar and olive oil to the slaw. Mix well and season to taste with salt.
7. Serve with your favorite hot sauce and or tartar sauce

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