Crispy food has been my ninja way when it comes to picky-eater mealtime. They will almost NEVER reject crispy food. This time, I am cooking crispy fish, as we all know how good that fatty-acid from fish.
If you are like me, I hate to deal with breadcrumbs and flour pingpong, then this recipe is for you. I promise you will only need one time dredging into a pool of cornstarch, then all the way to the wet pool and voila, fry! No scattered breadcrumbs on your kitchen islands or floor. The highlight of this recipe is the texture is sooo crispy yet quite soft that baby who is in his/her BLW (baby led weaning) phase can also eat this fish sticks.
Jump to RecipeThis recipe is using white fish (dory) as I am looking for that soft fish texture. My son is a picky eater who is quite fussy with chewy texture, and he hates salmon as well. So dory it is.
Yes I know dory is quite hard to find in Asia, therefore you might find another name : Pangasius Dory. Pangasius is a freshwater, whitefish that has a mild flavor and firm texture. Perfect for kids, I might say.
Crispy Fish Stick
Ingredients
- 500 gram white fish (dory) cut into fingers
- 1 tbsp minced garlic bawang putih cincang
- salt and pepper
- oil to fry
Group A
- 1 tbsp corn flour maizena
- 4 tbsp rice flour tepung beras
Group B
- 200 grams all purpose flour tepung serbaguna
- 1 tsp garlic powder bubuk bawang putih
- 3 tbsp grated parmesan cheese keju parmesan
- 1 tsp baking powder
- 1 can soda water plain, i use schweppers brand
Special Tomato Sauce
- 1 tbsp minced onion bawang bombay cincang
- 4 tbsp tomato ketchup
- 1 tsp Worcestershire Sauce saus inggris
- 1 tbsp sugar
- 1/4 tsp pepper
- 1/2 cherry tomato sliced
- 1 tsp olive oil
Instructions
- Marinate sliced fish sticks with minced garlic, salt and pepper. Let rest for 20-30 minutes
- Mix all ingredients in group A
- Mix all ingredients in group B, BUT put the soda water just before you are ready to fry
- To make special tomato sauce, saute the minced onion with oil, then put all the remaining ingredients. Season to taste.
- Prepare A LOT of oil in a deep dish fry pan. We are going to deep fry the fish, so we need a deep fry pan. Check the temperature of oil to be hot enough around 160ºC
- Lightly dredge a marinated fish piece into the group A and gently tap it to dust off the excess cornstarch
- Dredge the fish piece into the group B. Continue with remaining fish pieces
- Submerge the fish pieces into the hot oil, 5-6 pieces at a time. Don't over crowd the fry pan.
- Transfer the fish sticks to a wire rack to drain the excess oil.
- Serve the fish sticks along with the special tomato sauce
Notes
- To check if your oil is ready for frying, insert a wooden chopstick into the oil; you‘ll know it‘s hot enough if small bubbles start to appear around the tip
- When frying, If you put too many pieces in at once, the oil temperature will drop quickly, and the chicken will end up absorbing too much oil.
If you happen to make this recipe, tag me on instagram #mommysammysrecipe
Happy cooking!
