Servings:4
With apologies to Mrs. Paul, homemade fish sticks are so much fresher-tasting than frozen. Paired with a quick-to-make tartar sauce, they’re a treat for kids and grown-ups alike.
Love the recipe but appreciate the advice about using canola oil rather than butter.
I made this tonight and followed the recipe exactly using butter and OLIVE oil with fantastic results. My husband went back for thirds!
Butter has a smoking point of 300 degrees; canola oil has a smoking point of 450 degrees. Combine the two and the resulting smoking point is still 300 degrees. Just use oil for something like this, or you'll end up with either burnt butter or greasy pale fish sticks.
I liked the crust and the fish, but I wasn't sure about the oil and butter combo to fry them. The butter was burned by the time the crust was brown. I had a smoky mess in the house for each batch.
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