Best Fish Sticks In A Blanket Recipes

FISH STICKS UNDER WRAPS

Steps:

• Preheat oven to 375°F.
• Separate crescent rolls into 8 pieces. Arrange Crunchy Fish Sticks on the end opposite from the narrow point of the rolls. Top each with cheese. Roll as directed on crescent roll package. Arrange on baking sheet.
• Bake 20 minutes or until golden brown.(Cook to a minumum temperature of 165°F) Serve, if desired, with ketchup or whole grain mustard.

"IT'S A KEEPER!" FISH STICK CASSEROLE

Steps:

• In lg.
• bowl, stir together all ingredients except for half of the cheese and the fish sticks.
• Spread into 13x9 baking dish.
• Top with frozen fish sticks in 3 rows of 6 longways.
• Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
• Bake at 350•, uncovered, for about 35-40 minutes.
• Serve with coleslaw and garlic bread.

FISH IN A BLANKET

Steps:

• 1. Take the fish fillets and rinse well. Take a baggie and put fish in with the lemon juice and lemon wedges with some very cold water, about 1/4 cup and set in fridge.
• 2. Make the guacomole. Take diced avocado, red onion, salt & pepper, garlic powder and lime juice and mix together. Set aside.
• 3. Put seasoning mix together and put onto a dish large enough to bread fish fillets.
• 4. Drain baggie and remove lemon slices. Pat dry fish fillets with a paper towel. Heat a large skillet and add EVOO.
• 5. Dredge fish fillets in seasoning mix. When pan is heated, add fish fillets. Cook fillets 3 minutes on one side and flip over. Add diced tomatoes to pan and crystal hot sauce. Cover and cook for another 5 minutes carefully watching the pan, tomato will break down and a sauce will develop. Add whites of the green onion stem (save green for garnish) and turn heat down to low and simmer until fillets are soft and starting to flake.
• 6. In another skillet, heat a skillet with a dash of EVOO. When heated add one or two corn tortillas. After 1 minute turn over to other side. Watch carefully so they do not burn. Put onto a plate with paper towel and cover to keep warm. Remove guacomole from fridge.
• 7. After all fish is cooked, remove from pan and put onto a plate, use fork to flake apart. Pour pan sauce into a small bowl.
• 8. Assemble. Take corn tortilla in palm of your hand, like holding a little blanket, and add flaked fish, some pan sauce, guacomole and squeeze lime juice on top. Add green tops of onion. Garnishes: You can add shredded lettuce or extra diced fresh tomato on top if you like. Sour cream and shredded cheese are options also. Enjoy!

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil.
• Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips.
• Combine the flour, salt, and pepper in a shallow bowl. Set aside.
• Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine.
• Beat the eggs in a third bowl.
• Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan.
• Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes.
• Serve with ketchup.

HOMEMADE FISH STICKS

Steps:

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.