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Gallery Cornmeal-Crusted Fish Sticks Recipe Summary prep: 15 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 4 large egg whites Coarse salt and ground pepper 1 pound skinless tilapia fillets, cut into 1-by-3-inch strips 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 cup vegetable oil Ketchup, for serving

Cook’s Notes Slicing fillets lengthwise then crosswise into same-size strips allows the fish sticks to cook evenly.

Gallery Cornmeal-Crusted Fish Sticks

Recipe Summary prep: 15 mins total: 25 mins Servings: 4

Cornmeal-Crusted Fish Sticks

Cornmeal-Crusted Fish Sticks

Cornmeal-Crusted Fish Sticks

Recipe Summary prep: 15 mins total: 25 mins Servings: 4

Recipe Summary

prep: 15 mins total: 25 mins

Servings: 4

prep: 15 mins

total: 25 mins

prep:

15 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 large egg whites Coarse salt and ground pepper 1 pound skinless tilapia fillets, cut into 1-by-3-inch strips 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 cup vegetable oil Ketchup, for serving

Directions

Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.

Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.

In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.

Cook’s Notes Slicing fillets lengthwise then crosswise into same-size strips allows the fish sticks to cook evenly.

Cook’s Notes

Slicing fillets lengthwise then crosswise into same-size strips allows the fish sticks to cook evenly.

Reviews (4)

 Add Rating & Review     11 Ratings   5 star values:        2    4 star values:        4    3 star values:        3    2 star values:        2    1 star values:        0

Reviews (4)

Add Rating & Review     11 Ratings   5 star values:        2    4 star values:        4    3 star values:        3    2 star values:        2    1 star values:        0

Add Rating & Review

11 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0

11 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0

11 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0

  • 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: Unrated       10/08/2011   The 250 deg oven is not for baking, it's for keeping the fish sticks warm AFTER you've fried them in a skillet for 6-7 minutes.  

Martha Stewart Member     Rating: Unrated       06/26/2011   250 degrees for 4-6 minutes? That has GOT to be a typo. For me, 250 degrees for 6 minutes resulted in warm, raw fish. I left it in for another 5...not much change... then turned it up to 350 degrees for another 5 minutes... then turned it up to 400 degrees for a final 5 minutes.  

Martha Stewart Member     Rating: Unrated       11/14/2009   I love this recipe. We Also use it with salmon instead of tilapia!! Wonderful!!  

Martha Stewart Member     Rating: Unrated       03/06/2009   My husband says this is a keeper!

    Martha Stewart Member

    Rating: Unrated 10/08/2011

The 250 deg oven is not for baking, it’s for keeping the fish sticks warm AFTER you’ve fried them in a skillet for 6-7 minutes.

Rating: Unrated

Rating: Unrated 06/26/2011

250 degrees for 4-6 minutes? That has GOT to be a typo. For me, 250 degrees for 6 minutes resulted in warm, raw fish. I left it in for another 5…not much change… then turned it up to 350 degrees for another 5 minutes… then turned it up to 400 degrees for a final 5 minutes.

Rating: Unrated 11/14/2009

I love this recipe. We Also use it with salmon instead of tilapia!! Wonderful!!

Rating: Unrated 03/06/2009

My husband says this is a keeper!

All Reviews for Cornmeal-Crusted Fish Sticks

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cornmeal-Crusted Fish Sticks

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest