Crunchy Fish Sticks

There never seems to be enough fried fish to go around so you might want to double up on this recipe!

CRUNCHY FISH STICKS

1 pound local hook and line haddock, cut into strips

3 organic egg whites

1 cup organic yellow cornmeal (if using Speerville, grind it a bit in a coffee grinder first)

1/2 cup organic unbleached white flour

3/4-1 cup organic vegetable oil for frying

tartar sauce and lemon for serving

2 tsp sea salt

fresh ground black pepper

Method: Whisk together the egg whites and 1 tsp of the sea salt and some pepper.  In another bowl, mix the cornmeal, flour and the rest of the sea salt and pepper.  

     Coat the fish in the egg whites and then transfer to the flour mix, dredging it and patting it.  Work in two batches - fry the first batch in a skillet warmed over medium high heat.  Cook fish until golden brown (about 5 minutes), turning it once.  Transfer to a warm oven while you cook the rest of the fish.  Serve with a squeeze of lemon and tartar sauce.

SALAD

That lovely little salad contains fresh sprouts that I've been growing the last couple of days.  A perfect accompaniment to winter salads!  Try it out!