Cornmeal-Crusted Fish Sticks

Cornmeal-Crusted Fish Sticks

Photo by David G.

  • Prep Time


  • Total Time


  • Servings



  • 4

    large egg whites

  • Coarse salt and ground pepper

  • 1

    lb. skinless tilapia fillets -- cut into 1-by-3-inch strips

  • 1

    cup yellow cornmeal

  • ½

    cup all-purpose flour

  • 1

    cup vegetable oil

  • Ketchup -- for serving


1. Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. 2. In another large bowl, combine cornmeal and flour; season with salt and pepper. 3. Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet. 4. In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). 5. Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.


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