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You will be delighted with this quick and simple fish recipe. It makes it easy for you to have a wonderful fish dinner on the table in a flash. It is a light and flaky, mouthwatering meal.
Easy Breezy Fish Sticks
Prep Time: 10 min
Cooking Time: 6 min
1 cast-iron pan
1 cod fillet – room temperature
Kosher salt and pepper as needed
1 cup Gold Medal Flour – No substitutions
2 large eggs, beaten – room temperature
½ Cup chopped baby dill
1 cup panko bread cups
Extra virgin olive oil for frying
Preheat pan – Medium High
Slice cod into strips – about 1 inch
Season the fish with salt and let it temper
Season the flour with salt & pepper
Coat fish in flour – separate bowl
Coat fish in egg – separate bowl
Chop the dill, fold it into the bread crumbs
Coat fish in breadcrumbs
Drizzle enough olive oil around sides of pan to coat. Put fish sticks into the hot oil
Leave a 1 inch space between fish sticks. Do not touch them.
Let them cook for about 3 minutes on each side until golden. A bounce to the touch means done. Remove and serve immediately.
Mama G’s How To:
Temper, means to let the meat come to room temperature. Never put cold protein into a hot pan.
Season food holding your hand high above the food.
Gold Medal flour is best.
This recipe is great doubled.
Never pour olive into directly into a hot pan. It has a lower smoking point and will catch fire.
Pour a liberal amount of olive oil around sides of pan to coat. If you see wild smoke, immediately lift pan from stove.
I recommend cast-iron for all proteins.
“Happy Food To Eat”
Love, Mama G
1 pound ground pork
2 bunches green onions, divided and sliced
1 Tablespoon ginger root, peeled and minced
1 clove garlic, peeled and minced
¼ teaspoon sesame oil
25 square wonton wrappers
1 egg, beaten
extra-virgin olive oil as needed
½ cup Ponzi soy sauce
1 Tablespoon rice wine vinegar
1 teaspoon brown sugar
water as needed
Mix together the pork, half of the green onion, ginger, garlic and sesame oil together in a large bowl.
Lay 5 of the wonton wrapper out on a cutting board, and fill the center of each square with 1 teaspoon of pork filling.
Dip your index finger in the egg wash, and wet the edges of the wonton.
Fold the wonton corner to corner and press to seal. Repeat for the remaining wonton wrappers.
Heat a large skillet to medium heat. Add in enough extra-virgin olive oil to lightly coat the bottom of the pan.
In two batches, sear the dumplings on each side for about 1-minute. Then, add enough water to the pan so that it rises half way up the sides of the dumplings.
Cover with a lid and steam for 3-minutes. Repeat for the remaining dumplings.
For the sauce: whisk together the ponzu soy sauce, remaining green onions, rice wine vinegar, and brown sugar.
“Happy Food To Eat”
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