This recipe is a bit of a success story. Prior to this dish, I couldn’t get my boyfriend to like the taste of salmon. It is truly a super food – full of antioxidants and healthy fats – but it has to be the right kind to reap the benefits. And it can err on the fishy side, taste-wise. This recipe is a riff on the humble fish sticks that we all grew up eating. Rather than deep-fried haddock, however, fresh salmon is doused in buttermilk, then breaded in parmesan. Farm-raised salmon is often full of mercury so buy sockeye if you can find it – that’s what I used for this recipe and, thankfully, my boyfriend loved it. I also served it alongside some tartar sauce – just combine yogurt, mayonnaise (or veganaise), parsley, dijon mustard and lemon juice.
Parmesan Fish Sticks
recipe via Giada de Laurentiis’ Family Dinners
1 cup buttermilk
1 18-ounce piece of sockeye salmon, skin removed
1/2 cup all-purpose flour
1 cup Italian-style bread crumbs
1 cup shredded parmesan cheese
1. Preheat oven to 450 degrees.
2. Slice salmon into 2 1/2 inch long strips (or to whatever size you prefer your fish sticks)
3. Place salmon in a bowl with buttermilk and soak in the refridgerator for at least 1 hour.
Set up you dredging station: one bowl of flour, one bowl of eggs (beaten) with salt and pepper, and one bowl of the breadcrumbs and parmesan cheese mixed together.
4. Remove fish from the buttermilk and dredge in each of your bowls (flour, eggs, then parmesan breadcrumbs) and place on a cookie sheet.
5. Drizzle fish sticks with olive oil and bake at 450 for 15 to 20 minutes.