Fish Sticks With Peas Recipe (2024)

Fried lotsa fish & seafood before… Much prefer a more neutral oil than olive for frying, such as peanut, avocado, or grapeseed.

Respectfully - for those who already have a reserve army of frozen fish sticks for kid meals, could frozen sticks be dosed with the turmeric, garlic powder and onion powder (and then go on with the rest of the recipe)? Also: if I make *these* from-scratch fish sticks, can they be baked or air-fried instead of fried? I am not arguing with the recipe, these are just weeknight cooking questions.

Other than nostalgia, I don’t really get the point of working to turn a perfectly nice fish fillet into a “stick.” Buy a nice fillet of cod or haddock, season, turn it into an appropriately flavored cutlet. Less prep time, less cleanup.

Always bread your fish and put them on a rack in a pan in the fridge for an hour or two before you fry. It lets the flour hydrate and stick to the fish. You won’t have any breading falling off in the oil. Added bonus of letting you prep ahead of the meal.

For oven-frying I cook the fish on a foil lined baking sheet that has been heavily sprayed with olive oil. After placing the breaded pieces on the foil I spray them liberally with more olive oil. The oil is essential for browning and crisping. A good pump sprayer makes it easy to achieve an even coating. Farmed catfish makes very nice sticks or nuggets and may be cheaper and easier to find than cod.

long ago an Elder told me that the easiest way to prepare fish for pan frying was to mix equal parts of flour and parmesan cheese (the powdered kind you sprinkle over spaghetti) and simply dredge the fish in that. Pan-fryin a small amount of oil in a heavy cast iron skillet until golden. Delicious !

Would it be just as easy to oven fry these by preheating an oven safe skillet to 425 F and then cooking the fillets in a TBSP of oil for 4 minutes on a side?

Easy, crispy, delicious! I prepared (and refrigerated) the fish a few hours before frying, to insure that the breading would adhere well. The seasoned flour added an extra layer of flavor to the fish, and we loved the spicy peas. I had some leftover olive oil mashed potatoes (David Tanis’ recipe) and served little mashed potato cakes with the fish and peas. Overall, an easy and tasty meal, which we will definitely repeat.

Can't argue with taste. I like frying fish in ghee - clarified butter - because I like the taste of butter, ghee doesn't burn brown, and I was raised in Wisconsin which requires butter with everything.

Olive oil has been served with seafood for thousands of years in Europe, and it's lack of "neutrality" has never been a complaint. If you don't like olive oil, of course, skip it. But it enhances the flavor of fresh fish, however prepared.

I fry fish often as well. Never use olive oil. In my experience, the combination of canola or other neutral vegetable oil plus a good tablespoon of butter works best for frying fish.

olive oil is delicious, with fish and lots of other things, no doubt. but frying in olive oil is a waste imho. esp here in the states where decent olive oil is expensive. neutral oils (i usually use vegetable) work just fine, are more affordable, and have a higher smoke point. live and let live, but i save the olive oil for other applications.

I season my flour and my fish (chicken, etc) because it gives an extra layer of flavor.

Followed the baking instructions and was pleased with result.

Extra virgin olive oil is not necessary for frying. But ordinary olive oil is great for frying, without breaking the bank.

Are you supposed to dump the entire bag of frozen peas into the pan? This seems like a lot of water in the pan.

I just felt like eating fish sticks and when I saw it in today’s paper I had to try it. Delicious! Had a pound of cod and cut it into pieces that worked perfectly in the oven. The peas were amazing- will make them again readily. We like fish crumbed and crusty. Lemon and tartar sauce helped too. Thanks for this!

Nice flavorful breading that held together well during the fry. Though I’m a big fan of salt, the almost 3 teaspoons of it between the fish and the breading components, was way too much. The peas were perfection.

nice meal. i used cod, dipped it in the seasoned flour. about 1/2 hour later I added the extra coating of panko. i always use thick buttermilk instead of eggs - it works great. i never cook frozen peas as long as 6 or 7 minutes - more like 3 minutes.

These were sold in the UK in the early 50s by Findus as 'fish fingers'

I like to make something simiar either with fish or chicken - goujons. It is claimed that they are unhealthy but they aren't the way I do them. I take the chicken or fish strips, dip them in beaten egg dredge them with crushed Rice Krispies put them onto a flat baking sheet and pop them into the oven for about 15 minutes. No added fats.

Respectfully, why the peas? I grew up in New England & fried fish, in sticks or filets, fresh or frozen, were go-to meals in most families. But served with peas? First, I don't remember liking them as a kid, nor any kid who did. Second, traditionally fried fish is served with coleslaw, fries or baked beans.

Anyone with a tip for air frying the fish?

It's 1985 over here in Brooklyn, New York! I served asparagus and potatoes au gratin with the fish sticks. I used the "tip" and baked them. The way I cut them was all uneven, but they were still wonderful. Oh, and I left out the salt, it isn't necessary. Homemade tarter sauce.

These were delicious, and I did air fry them about 15 minutes. Came out crispy and flakey.

I air-fried these. I tossed the panko with olive oil, then cooked about 10 minutes at 400 degrees. It'll depend on the size of your fish, obviously, but there's a starting point. They came out really well.

WAY too salty. I would halve the salt in the flour mix, at a minimum. Yikes.Otherwise, this was delicious. The baking method came out perfectly crisp and browned, using olive oil drizzled on top and panko as the breadcrumb choice.

LOVED THIS! Served a family of visiting Brits and they were all impressed. I took the advice of preparing ahead which meant the whole dinner was ready in the time it took to boil corn. Perfect summer meal.

Everything about this was KILLER GOOD. The peas are amazing. If you're a tartar sauce fan, make this one! (I used 1/4 cup India Relish rather than chopped dill pickle, and I air fried the fish sticks rather than pan frying them.)

Would anyone have suggestions for an eggless version (due to allergies)? Thanks!