Crispy Homemade Fish Sticks

Fish- A firm and meaty fish fillet (about 1 to 1 ½-inch thick center-cut piece). Be sure the skin is removed. I used 1 ½ pounds of salmon but, like I said earlier, a firm white fish fillet such as cod or even halibut will work.

Seasoning- Aside from a sprinkle of kosher salt, I use a trio of spices to give the fish sticks great flavor: black pepper, oregano, and paprika.

For dredging or coating- A dredging station will have the different items the fish will be covered in to make that beautiful, crispy coating. In one dish, flour. In another, an egg wash of 1 egg 1 tablespoon of water. And in the third dish, a combination of bread crumbs and grated Parmesan cheese, which adds another interesting layer of flavor.

Lemon zest and lemon juice- Zest of about 1 lemon and lemon juice, to your liking (I use juice of ½ lemon) are added as soon as the fish is out of the oven. Citrus and fish are a match made in heaven, and that goes for these little salmon fish sticks too!

Directions at themediterraneandish.com

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