Fish Sticks
Cornmeal gives these fish sticks a crunchy, sandy crust that plain breadcrumbs cannot match. The fish gets a quick dip in fresh lemon juice, then a heavy rub of smoked paprika, cayenne and black pepper before it hits the oil. Cod, haddock or tilapia all work, and the short fry keeps the flesh moist. Resting the sticks on a rack keeps the crust crisp until serving.
Instructions
Mix the salt, black pepper, cayenne pepper and smoked paprika in a small bowl and set it aside.
Dip each piece of fish in lemon juice, then sprinkle it with the seasoning mixture on all sides. Press the fish into cornmeal until it has an even coating.
Heat the oil to 375°F. Fry the fish in batches for 3 minutes per batch, so the oil stays hot and the coating turns crisp.
Lift the fish out and drain it on a cooling rack rather than on paper, which keeps the underside from going soft.
Cut into one strip to check the center. If the inside is still underdone, finish it in a 350°F oven rather than putting it back in the oil, then serve.
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