Oven Roasted Cornmeal Crusted Fish Sticks
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Oven Roasted Cornmeal Crusted Fish Sticks
  Cornmeal    Fish  
Last updated 6/12/2012 12:59:38 AM. Recipe ID 22634. Report a problem with this recipe.
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      Title: Oven roasted cornmeal crusted fish sticks
 Categories: 
      Yield: 4 Servings
 
    3/4 c  Buttermilk
    1/4 c  Lemon juice
      2 ts Grated lemon zest
      5 tb Olive oil
      2 tb Finely minced shallots or
           Green onions
      1 tb Chopped fresh thyme (l
        ts Dried)
           I tablespoon salt
      2 ts Pure chile powder (Ancho,
           Chimayo or California)
    1/2 c  Yellow cornmeal
    1/2 c  Dry fine bread crumbs (Panko
           Preferred)
    2/3 c  Freshly grated Parmesan
           Cheese
      3 tb Minced parsley and/or basil
  2 1/2 lb Fresh halibut cut evenly
           Into 1-inch thick sticks
           All-purpose flour for
           Dredging
 
  In a mixing bowl whisk together the buttermilk, lemon juice.  1
  teaspoon of the lemon zest, 3 tablespoons olive oil, shallots, thyme,
  2 teaspoons of salt and 2 teaspoons of the chile powder.
  
  In a separate bowl mix together the cornmeal, bread crumbs, Parmesan,
  parsley and remaining zest, salt and chile powder. Dredge the fish in
  the flour to lightly coat, shaking off the excess. Dip the fish into
  the buttermilk mixture and then into the cornmeal mixture to
  completely and evenly coat. Arrange the fish in a lightly oiled
  baking pan allowing space between each piece. Drizzle remaining 2
  tablespoons of olive oil over and bake in a preheated 450 degree oven
  for 8-10 minutes or until fish is crisp and just cooked through.
  Serve immediately with lemon wedges and sauce of your choice.
  
  Yield: 6 to 8 servings
  
  (Recipe courtesy of John Ash)
 




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Recipe ID 22634 (Apr 03, 2005)

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