Fish Sticks aka Cod Fingers: Reloaded

Name: Fish Sticks aka Cod Fingers: Reloaded
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings (12 fish sticks)
Ingredients: 1 pound cod fillets; 1 3/4 cups Japanese-style breadcrumbs (panko); 3 large eggs; 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/4 teaspoon cayenne pepper; 1/2 cup all-purpose flour; 1 quart peanut oil; Medium to large cast iron Dutch oven (the one we use in the show is enameled but raw iron is okay too); Large hand strainer or "spider"; Fry/candy thermometer

Recipe courtesy of Alton Brown

Show: Good Eats: Reloaded

Episode: Fry Hard I: The Reload

Fish Sticks aka Cod Fingers: Reloaded

4 Reviews

Level: Easy
Yield: 4 servings (12 fish sticks)

Total: 1 hr 30 min
Active: 30 min

Level: Easy
Yield: 4 servings (12 fish sticks)

Total: 1 hr 30 min
Active: 30 min

Ingredients

Software:

1 pound cod fillets

1 3/4 cups Japanese-style breadcrumbs (panko)

3 large eggs

1 tablespoon mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/2 cup all-purpose flour

1 quart peanut oil

Special Hardware:

Medium to large cast iron Dutch oven (the one we use in the show is enameled but raw iron is okay too)

Large hand strainer or "spider"

Fry/candy thermometer

Directions

Place the fish fillets in the freezer for 30 minutes or until firm, then finely chop. (If you bought them frozen, thaw for half an hour at room temp before cutting.)
Place fish in a bowl along with 3/4 cup of the panko, 1 egg, the mayonnaise, mustard, onion powder, salt and cayenne pepper. Use your hands or a large spoon to combine.
Shape the fish mixture into 1 1/2 ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes.
Beat the remaining 2 eggs in a shallow pie pan. Place the remaining cup of panko in a second pie pan and the flour in a third.
Roll each stick in the flour, then egg, followed by the panko and place back on pan. (If you're not ready to cook, cover with plastic wrap and refrigerate for up to 6 hours.)
Place the oil in in the Dutch oven, attach the thermometer and bring to 350 degrees F over medium heat. Fry the sticks in 2 batches, for 2 to 3 minutes, until golden brown. (The internal temp should read at least 145 degrees F on an instant-read thermometer.) Remove with a spider to an inverted rack set over a paper towel-lined sheet pan until ready to serve with your favorite tartar sauce.

My Private Notes

Show: Good Eats: Reloaded

Episode: Fry Hard I: The Reload

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4 Reviews

Add Your Review

Alex A.

Mine were a bit mushy on the insight even after making sure my fish was dry before adding it to the mix. The overall flavor was decent. I would say this is the only reloaded recipe I have found so far where I believe the original recipe was better.

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Fish Sticks aka Cod Fingers: Reloaded

Fish Sticks aka Cod Fingers: Reloaded

4 Reviews

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Special Hardware:

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