Friday, August 7, 2009

Fiesta Fish Sticks & Cheesy-Pepper Rice

This dish has been in my mind peculating all day. I wasn't sure how it would turn out, but I really like it! My toddlers loved it too. I gave them the rice without the peppers added, but didn't do anything different to the fish. Originally I was going to deep fry the fish, but realized at the last moment I had no oil, so I oven "fried" it instead. Any suggestions for a dipping sauce? We tried salsa last night with the fish and while it was good, some version of a mexican tartar sauce would be better... I'll have to think on it!

Fiesta Fish Sticks

3 cups of tortilla chips
1/4 cup flour
1/2 tbsp dried oregano
1/8 tsp chili powder
1 tsp cumin powder
1 egg
splash of milk
4 firm fish fillets such as haddock or cod
cooking spray

Grind tortilla chips using a food processor or magic bullet. (You could also put them in a large zip bag and roll over them with a rolling pin, but the finer texture you can get the better.) Place tortilla crumbs in a shallow bowl and mix in flour, oregano, chili powder, cumin, salt and pepper. In a separate shallow bowl beat an egg and add a splash of milk.

Set oven to HI broil. Cut fish into 1/2 inch wide strips or sticks. Spray a cookie sheet heavily with cooking spray. Dip fish first into egg mixture and then coat with tortilla chip dust mixture. Dust off extra crumbs. Place on cookie sheet. When all the fish is on cookie sheet spray heavily with cooking spray. Make sure that there is an inch or so between each fish stick. Put under the broiler, about 3-4 inches away, for 5 minutes. Turn cookie sheets and cook an additional 5-6 minutes. Serves 4.

Cheesey-Pepper Rice

1 cup of white rice
2 cups of chicken stock
1 cup of whole milk or cream
1/2 bell pepper
1/4 onion
1/2 tbsp olive oil
1/2 -1 hot pepper (I used part of a pepper called a "bomb")
1 cup mexican cheese
1/2 tsp cumin

Dice bell pepper and onion into 1/4 inch pieces. Mince hot pepper. In the pot you will cook the rice in saute onion and peppers in olive oil for a few minutes, just barely cooking, you still want a crunchy texture. Remove from pot and place in large bowl. Place rice and chicken stock in a pot. Cook according to package directions, about 15-20 minutes. When rice is finished add it to the onions and peppers. Stir. While the rice is still hot add milk, cumin and cheese. Stir until well mixed. Serves 4.


  1. Sounds great! I've never made my own fish sticks, but I'll have to try it. The tortilla chip crumbs make it sound interesting - have you tried pretzel crumbs?

  2. Pretzel crumbs sound good, that sounds like it would also make a good breading for chicken. I'll have to play with that idea. Thanks. And if you try out the fish sticks, pop back on over and let me know how they came out!

  3. Wow, these (and your other recent recipes) look great!! My list of things to try seems to be growing faster than I can keep up!! Maybe you could dip these in a little mayo/salsa mix...or sour cream/salsa mix...or even guac with salsa for a more "Mexican" dipping sauce???

  4. Oh! I should have known you'd have a good idea. I like the sour cream/salsa mix idea, I think it would have been perfect. Guac may be a bit strong for the fish, but perhaps not... maybe even avocado-sourcream... hum... now I want to make this again!

  5. This recipe sounds yummy. You could make a sauce by taking ready-made tartar, adding minced jalapeno, and diluting with fresh lime juice. I use this for fish tacos. It is super simple to make!


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