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1 cup
all-purpose flour
1 cup
eggs, lightly beaten
3
seasoned breadcrumbs
1 cup
freshly ground black pepper, to taste
fresh cod or halibut fillets, cut into strips
1 pound
vegetable oil
½ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Place the dressing, flour, eggs and bread crumbs in four separate shallow bowls. Season flour with pepper, stirring until combined.
Lightly coat each fish stick with dressing, then dredge in the flour. Dip in egg and then dredge in breadcrumbs until evenly coated.
In a large, deep skillet, heat oil over medium-high heat until shimmering. Working in batches, if necessary, place the fish sticks in the oil and cook for 5 minutes, or until golden and crispy.
Remove fish sticks from the skillet and drain on paper towels. Serve warm.
