One bite of these homemade fish sticks and you’ll swear off the frozen kind forever. Cornmeal ensures the fish are crispy, while lemon adds bright notes to both the fish and slaw. The whole dish goes together quickly, making it perfect for those nights when you’re squeezing in dinner between activities.
FISH
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon grated lemon peel
3/4 teaspoon coarse pepper
1/2 teaspoon salt
3/4 cup buttermilk
1 1/2 lb. catfish fillets, cut lengthwise into 1-inch strips
6 tablespoons canola oil
SLAW
1 (12-oz.) pkg. broccoli slaw (4 cups)
2 tablespoons water
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced green onions
1. Combine cornmeal, flour, lemon peel, 3/4 teaspoon pepper and 1/2 teaspoon salt in shallow bowl. Pour buttermilk into another shallow bowl. Dip fish strips in buttermilk; dip in cornmeal mixture to coat completely. Place on foil-lined large rimmed baking sheet.
2. Heat 2 tablespoons of the canola oil in large skillet over medium-high heat until hot. Cook fish in three batches 4 minutes or until crisp and golden brown, turning once. Remove fish. Repeat with remaining canola oil and fish, adding additional oil if needed.
3. Heat another large skillet over medium-high heat until hot. Add broccoli slaw and water; cover and cook 1 minute or until slaw is slightly wilted.
4. Meanwhile, whisk lemon juice, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl. Stir in steamed slaw and green onions; toss to coat. Serve with fish.
4 servings
PER SERVING: 600 calories, 35.5 g total fat (4.5 g saturated fat), 41 g protein, 3.5 g carbohydrate, 130 mg cholesterol, 670 mg sodium, 3.5 g fiber