Double Dipped Fish Sticks
Years ago, I watched a celebrity chef cook up double dipped fried chicken. It looked so good! Since then, I've always been tempted to try double dipped fish sticks. I finally tried it, it worked, and man oh man, were these fried fish sticks full of crunch and flavor.
My new recipe will show you how tasty a buttermilk and cornmeal batter can be. And, then you can learn to make a homemade tangy tartar sauce with lots of sweet relish and fresh dill. Plus, I insert a popsicle stick as holders, into the fish fillets making them a lot of fun to eat. But beware, if the kids in your life get a taste of this, you'll be fishing everyday!
If you need more yellowtail recipes, check out my
Fisherman's Belly Yellowtail Recipes.
Double Dipped Fish Sticks (serves 4)
2 pounds fresh yellowtail fillets cut into candy bar sizes
1 bag of popsicle sticks
Grape seed oil for frying
2 cups all purpose flour
1 cup corn meal
2 cups buttermilk
Coarse black pepper
6 tablespoons mayonnaise
4 tablespoons sweet relish
½ lime juiced
Dash of Worcestershire sauce
3 tablespoons of chopped fresh dill
½ cup finely diced onion
Start Making These Double Dipped Fish Sticks
1. Start by making the tartar sauce, combine the mayonnaise, relish, pinch of salt and pepper, lime juice, dash of Worcestershire sauce, and mix. Now add the diced onion and a pinch of salt and pepper onto that. Mix again and refrigerate.
2. Next, prepare the frying station by adding buttermilk to a dredging bowl. And then adding all purpose flour and corn meal combined, into another dredging bowl. Don't forget to season both the buttermilk and flour with a pinch of salt and pepper.
3. Finally, the moment you've been waiting for, start inserting the popsicle sticks into each fillet of fish.
4. Now, place ½ – ¾ inch of oil into a frying pan and begin heating the oil to frying temperature to around 375F.
5. One-at-a-time, dredge each fish stick with buttermilk, then dredge into the dry flour mixture. Then again, back into the buttermilk and the flour. Now, add the fish stick into the hot oil. Remember only fry a few sticks at a time so that you don't drop the oil temperature too much. Finally, fry until golden brown on both sides, and then serve with the tartar sauce. Enjoy!
NEED SOME KITCHEN STUFF? 🙂
Here's a great way to support Fisherman's Belly. Use our
amazon links to purchase items you may need. You don't
pay extra but, Amazon sends us a small commission on
your purchase. Just click on the links below to take a look
and shop around. Thanks, Yanni
➤ 30 Day Free Amazon Prime Membership
KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Staub Cast Iron 12" Fry Pan - Dark Blue
➤ Camp Chef 12-inch Seasoned Cast Iron Skillet
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤ Porcelain Ramekin Pinch Bowls 6-ea https://amzn.to/2IaIE2E
➤ 20-Jar Revolving Spice Tower W/5 year FREE Spice Refills
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Wusthof Pro Cook’s Knife 12-inch
➤ 12-inch Chef's Knife
➤ Orange Citrus Juicer/Squeezer
➤ Pyrex 1-cup & 2-cup Measuring Cups
➤ Cuda 10" Fillet Knife
➤ Frying Kirkland Grape seed Oil 2L
➤ Multi-Purpose Stainless Steel Scraper & Chopper
➤ Measuring Cups, 4-Piece Set, Stainless Steel
➤ Whisk set 12",10", 8.5"
➤ Ex-Large Mixing Bowl w/Lid
➤ Stainless Steel Tongs Set 12", 9" Locking
➤ Baking Rack, Chef Quality 12 inch x 17 inch
➤ Amazon Cool Serving Platters
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black