I’ve been trying to remember what came first….did my idea for Panko Crusted Barramundi Sticks lead to Harissa Aioli (because you can’t have fish sticks without a dipping sauce!)? Or, did the Harissa Aioli come first, and the Barramundi Sticks second?
I recently had a hankering for fish sticks. But not the frozen fish sticks we all ate growing up, but real fish, breaded with panko and spices, and baked to crispy, crunchy perfection
I experimented with a few different types of fish, and I have to say that barramundi is hands down the best choice for fish sticks because it’s so firm and meaty.
I know a number of you have jumped on the barramundi bandwagon since I first posted about it back in February (you guys rock!). If you’re new to these parts or somehow missed the talk of my favorite new fish, let’s play catch up and get you on the bandwagon too…there’s plenty of room. Barramundi is a firm-fleshed white fish with a buttery texture, that hails from the waters of Northern Australia to Southeast Asia. It’s really versatile when it comes to cooking.
I’ve been buying barramundi at Trader Joe’s. Although I could also head down the street a block or two and snag it at Whole Foods. If you’re not near a Trader Joe’s or Whole Foods you can also find barramundi at Stop & Shop, Safeway and other retailers
The process of breading the fish can sometimes be a little messy, so I have a few tips for you.
To get started you’re going to prepare three bowls (I recommend using shallow bowls or even small, shallow baking dishes) – one with flour, one with a beaten egg and one with panko and spices. You’re going to fully coat each piece of fish with those ingredients. First flour, then egg and lastly panko.
I recommend using your hands, it’s a lot easier (and faster) than using a fork. Also, since you’re working with wet and dry ingredients, I suggest keeping one hand reserved for the wet (the egg) and the other hand for the dry (the flour and panko). It might take a little getting used to, but it saves your hands from getting really gunky.
Fish sticks aren’t complete without a dipping sauce!
Last week I told you how to make basic aioli in
lightning speed 3 minutes. Today I’m taking that aioli and whipping in a spoonful or harissa for an extra zing.
Disclosure: This post was sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer, and, as always, all opinions expressed are 100% my own.