Alton Brown Fish Stick Recipe

Fish Sticks aka Cod Fingers: Reloaded Cooking Channel

WEBOct 19, 2018 · Use your hands or a large spoon to combine. Shape the fish mixture into 1 1/2 ounce finger-shaped sticks. Set on a sheet pan and …

Rating: 4.3/5(4)

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Homemade Fish Sticks Simple and Seasonal

WEBMar 4, 2020 · Place fish in a bowl along with 3/4 cup of the panko, 1 egg, the mayonnaise, mustard, onion powder, and salt. Mix to combine. …

1. Place the fish fillets in the freezer for 30 minutes or until firm, then finely chop. (If you bought them frozen, thaw for half an hour at room temp before cutting.)
2. Place fish in a bowl along with 3/4 cup of the panko, 1 egg, the mayonnaise, mustard, onion powder, and salt. Mix to combine.
3. Shape the fish mixture into 1 1/2 ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes.
4. Beat the remaining 2 eggs in a shallow pan or on a plate. Place the remaining cup of panko in a second pan/plate and the flour in a third.

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Fish Roll with Compound Butter Recipe Alton Brown

WEBNov 14, 2016 · Refrigerate for 1 hour. For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece …

Rating: 5/5(26)
1. On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.
2. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper.
3. Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour.
4. For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.

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