Fish Sticks with Lemon Ginger Dipping Sauce

If you are a Whovian, you might consider making these "fish fingers" to serve up with a side of custard.

If you are a South Park fan, you might be giggling to yourself thinking of what the South Park kids deemed as the best joke ever: "do you like fish dicks [said like fish sticks]? What are you, a gay fish?"

Or if you are like 99% of American children out there, it's likely you have dined on the classic freezer dinner of fish sticks and french fries (our own version of fish and chips).

Whatever the reason is that you have gravitated to this recipe, you will not be disappointed. I was surprised at how easy this recipe really is to execute (although watch out for popping grease because it will get ya!) and the best part is, you can totally make this on a day you have some free time and freeze it for later consumption. That's right; you can make your own freezer meal ahead of time without all the added filler and other unknown crap other companies might put in your food. Sure it takes more effort than just going to the store and buying pre-made fish sticks. But if you make them yourself, it's not only healthier, you totally get bragging rights that come with making it yourself.

Feel free to snap a selfie with you and your homemade fish sticks followed with a hashtag of #imadethisshit

The other great thing about this recipe is the dipping sauce. You really should try it with the lemon ginger dipping sauce! I didn't think something deep-fried could taste so light and refreshing, however; with the light flakiness of the white fish (I used turbo) and the zesty refreshing taste of the lemon ginger dipping sauce, I was pleasantly surprised with the fresh summer taste this dish had to offer.

In summary: go make some fish sticks!

Fish Sticks

Ingredients:
7 oz white fish (halibut, turbo, or cod for example) cut into 1/2-inch strips
Sea salt & pepper to taste
3 1/2 oz cornstarch
1 egg, lightly beaten
5 oz panko breadcrumbs
2 1/2 cups canola oil

Season the fish pieces with salt and pepper. Put the cornstarch, beaten egg, and panko in three separate bowls. Dip the fish pieces into the cornstarch first, then the egg, and then coat in the panko breadcrumbs.

Place a wok over med-high heat and add the canola oil. Heat the oil to about 350 degrees F, or until a piece of panko dropped in turns golden brown in about 15 seconds and floats to the surface. Fry the breaded fish pieces in the oil for 3-4 minutes, making sure to flip them about halfway through, until golden brown. Remove with a slotted spoon and drain on paper towels.

Lemon Ginger Dipping Sauce

Ingredients:
1 tbsp of peeled and grated fresh ginger
1 tbsp soy sauce
1 tbsp honey
1 tbsp rice wine
7 tbsps cold vegetable stock
1/4 cup lemon juice
1 tbsp cornstarch mixed with 1/2 tbs water

Heat a small saucepan over medium head and add 1 tbsp canola oil. Add the ginger and fry for a few seconds, then add remaining ingredients and bring to a boil. Cook for 1 minute or until the sauce has thickened slightly. Remove from head and serve warm.