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

December 13, 2011 by Betsy 4 Comments

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!

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Filed Under: Recipes, Uncategorized Tagged With: busy mom, food system, labels, real food, recipe, seafood

Comments

  1. Penina @Feed Your Roots says

    December 13, 2011 at 9:00 am

    “When you feed yourself crap, you are going to feel like crap. It is that simple.” LOVE IT! So true. And it really is that simple. Great recipe!

    Reply
    • Betsy says

      December 13, 2011 at 9:25 am

      Isn’t it Penina? I sometimes make it harder than it is and really it comes down to that simple statement. Thanks love!

      Reply
  2. Marissa says

    December 13, 2011 at 6:42 pm

    Will have to try… I made homemade fish sticks with fresh corn meal, but I’ll have to try the flax too! I did chicken nuggets the other night with GF bisquick… Freezer case isn’t an option anymore!

    Reply
    • Betsy says

      December 13, 2011 at 6:45 pm

      Maris, we have been playing around with GF these days as well. I just feel better when I do. Let me know what you think when you try!

      Reply

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I believe that all mamas (yes, YOU!) deserve to enjoy motherhood despite the craziness. Yes, you deserve #mamasanity. You also deserve to live a healthy and happy life and I'm here to help you figure it all out - including how to get a decent dinner on the table! No, not frozen fish sticks. So, sit back, take a look around and try out some of my recipes this week.

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