Fish sticks and I’m not talkin’ Gorton’s.

They caught my eye at the grocery store. There they were. Gorton’s fish sticks.
I was tempted. I grew up on those babies and they sounded bangin’ good. I just went to the gym. I was in a hurry. I was starving as I walked through the store taking in all the sights and smells. Yep, Mistake #1: Don’t go to the grocery store post-workout ravenous for food.
I opened the freezer case and turned the box over to take a look at the ingredients. Sorry, it is habit now. Yikes. Tons of ingredients. Most of which I can not even pronounce. Take a look below. Carmel color? WTF.

I know you have heard it before. Try to eat foods that you can pronounce. When the list of ingredients is in size 4 font because the list is so damn long, move on. When you feed yourself crap, you are going to feel like crap. It is that simple.
I put the box back in the freezer. Instead, I moved over to the fresh fish counter and bought the real deal, fresh cod. Then, I went home and came up with my own version of fish sticks and they were even more bangin’ good than the processed kind. What’s up now Gordon?
Toddler and hubby approved. Cravings satisfied. I served the cod sticks with leftover mashed potato cakes and steamed broccoli.
Cornmeal and Flax Crusted Cod Sticks
Ingredients:
1 pound of wild cod fillets, cut into sticks
1/4 cup fine cornmeal
1/4 cup flaxseeds, ground
1/4 cup flour (I used teff flour)
2 eggs, beaten
4 tablespoons of fresh parsley, chopped
1/2 teaspoon freshly ground pepper
2 to 4 tablespoons oil
Directions:
1. Heat a large frying pan.
2. Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, parsley and salt and pepper to taste.
3. Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour – remove excess flour – then in the egg, then in the cornmeal-flax mixture.
4. Add 2 tablespoons oil to the hot pan. When it is super hot, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Enjoy!