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1-2 lbs firm fish fillet such as cod (skin removed)
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Salt to taste
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1 tsp dried oregano
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1 tsp sweet paprika
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1/2 cup flour (all-purpose, whole wheat or gluten free flour)
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1 egg, beaten with 1 tbsp water (egg wash)
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1/2 cup bread crumbs (I used GF panko)
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1/2 cup Parmesan (optional)
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Avocado oil for frying
*just make sure that if you are buying your breadcrumbs you're searching for a brand that does not have seed oils in it, or this defeats the purpose of making your own fish sticks!
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Pat fish fillet dry and cut into pieces or sticks (1 to 1 1/2-inch thick and about 3-inch long).
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In a small bowl, combine the bread crumbs and seasonings
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Make a dredging station and place flour in a shallow dish. Place the egg wash in a deeper dish or bowl next to the flour dish. And in another dish, your bread crumbs (and parmesan cheese if you wish)
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Take a fish stick and dip it in the flour to coat both sides; shake excess flour off. Then dip the fish stick in the egg wash, and then in the bread crumb mixture. Pat to help the coating adhere to the fish stick. Repeat until all the fish sticks have been coated.
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Heat a large saute pan with about 1/4 inch of avocado oil and heat on med high heat for a few minutes until hot, add your fish sticks and cook on all sides until LIGHTLY golden brown, do not overcook and do not worry about cooking them all the way through (unless you want to immediately eat them!)
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Once they are all fried, transfer to a baking sheet lined with a paper towel and freeze them individually until fully frozen. Once fully frozen you can round them up and put them in a large container or ziploc bag in the freezer!
TO COOK FROM FROZEN:
I just take them out and airfry them for about 5 minutes until cooked through- internal temp should read 145 degrees
HOMEMADE GREEK YOGURT TARTAR SAUCE
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1/2 cup greek yogurt
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1/4 cup mayo
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2 tablespoons sweet relish
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1 tablespoon lemon juice
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1 teaspoon dijon mustard
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1 teaspoon dried dill
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1 teaspoon garlic powder
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1/4 teaspoon salt
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dash black pepper (optional)
Combine everything together in a bowl and whisk until completely combined, thin out with some milk if needed and store in the fridge in a sealed jar for up to a week :)