Okay Long John Silvers, the battle of the fish sticks is on!
The other day, during one of our deep and meaningful conversations I asked Ben what his favorite childhood fast food was. Mine was KFC for their crispy chicken skin and thick gravy while for Ben, it was Long John Silvers’ fish and chips.
He says to this days it’s the only fast food chain whose TV commercials still make him salivate. Where I grew up, there was no LJS. If I wanted fried fish, the only option was to grab a bag of frozen fish sticks and bake them in the oven.
My mother cooked a lot of food from scratch but home made fish sticks were never part of the menu. Filet of sole Meuniere * was her go to recipe and it was also one of my least favorites. Yuck! I have never liked that method as fish always seems to be dry and lacking in taste. Sorry mom but that dish was a big fat…Fail!
When it’s fish night at our house, I go all out with colors and flavor combinations. Fish can be served in many different preparations as well which can keep dinner fun and interesting. Ben has a weakness for seafood cakes (like crab cakes or salmon cakes) and I love fish sticks, though could do without the breading sometimes.
This prompted me to try making breading-less fish cakes and you know what? They came out tasting delicious, moist and so light!
Who said breading was necessary!
I say it’s way over rated! This recipe makes about 8 regular size fish sticks. The sauce is tangy and spicy and so good you will want to drench your rice in it.
Did you like this Thai Fish Sticks Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
* Filet of sole Meuniere is a classic French preparation where the fish is dusted with flour, seasoned with salt and pepper, pan fried in butter and served with lemon wedges.Print
Thai Fish Sticks
100% fish, zero breading.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 8 fish sticks 1x
- Category: Seafood
- Method: Blending
- Cuisine: Thai
For the dipping sauce:
- 1 tablespoon cucumber (finely diced)
- 1 tablespoon shallots (thinly sliced)
- 1/2 teaspoon jalapeno (finely chopped (with seeds))
- 1/4 cup rice vinegar
- 1 tablespoon honey
For the fish sticks:
- 1 pound white fish (I use haddock)
- 1/2 cup green beans (finely chopped)
- 1 tablespoon ginger (peeled and finely chopped)
- 1 tablespoon jalapeno (finely chopped (with seeds))
- 2 tablespoons cilantro (finely chopped)
- 1 tablespoon fish sauce
- 1/4 teaspoon salt
- flour for dusting
- vegetable oil (for frying)
- Put all the ingredients for the dipping sauce in a bowl, stir and set aside for at least 15 minutes.
- In a food processor, add all the ingredients for the fish sticks and blend until the mixture becomes a paste – about 10 seconds. Be careful not to over blend.
- In a deep pan over high heat, add enough oil (about an inch) to fry the fish sticks (one side at a time).
- Shape the mixture into fish sticks and lightly dust on both sides with flour.
- When the oil is very hot (around 400Fº) add the fish sticks and cook for about 3 minutes on each side, until golden brown. Drain on paper towel and serve with dipping sauce.
These Thai fish sticks will keep refrigerated in an airtight container for up to 2 days.
- Serving Size:
- Calories: 127
- Sugar: 0.3 g
- Sodium: 278.8 mg
- Fat: 8.5 g
- Saturated Fat: 4.7 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 11.1 g
- Cholesterol: 34 mg
Keywords: Appetizer, fish