Fishy in a Jiffy

This is my super quick and tasty take on fish sticks, a childhood favorite of mine that lasted all of five minutes on the dinner table tonight (always a good sign). I ordered fish cubes, a nice even mix of salmon and sea bass in this batch, from FreshDirect, which tend to have some odd shapes but feel way more natural than the frighteningly identical frozen sticks that come out of a box. I decided to use my cast iron for frying these babies up, mostly because it needed a good coating of oil, but they came out perfect and cast iron is definitely my new first choice for frying over my beloved non-stick.

Ingredients:Β 
1 lb fish cubes (I used salmon and sea bass, but cod would be just fine)
2/3 cup garbanzo bean flour
1 cup coconut oil
1/2 lemon, juiced
1/4 lemon, juiced
1/4 cup mayonnaise

Seasoning:Β 
2 tsp Cocky Cajun seasoning
1 tsp chipotle powder
1 tsp onion powder
1 tsp salt
1 tsp freshly cracked pepper

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In a medium-sized bowl, rinse fish cubes with cool water. Drain water and squeeze juice from 1/2 lemon over the fish. Using a very sharp knife (love my Giada Santoku) cut each cube in half – a sharp knife is important to keep the integrity of the fish or it will flake apart. In a second medium-sized bowl, combine the garbanzo bean flour with the salt, pepper, and remaining herbs/spices. One at a time, gently coat each piece of fish with the flour and set on a clean plate.

In your cast iron pan, heat the coconut oil on medium-high to approximately 350*F. I should be completely honest with you here, I don’t actually have an oil thermometer so I tend to “guesstimate” – if the oil starts to bubble, it’s probably hot enough.

Prepare another clean plat and cover with a paper towel. Fry a few fish “sticks” at a time, about 1.5-2 minutes per side (3-4 minutes total). Remove fish sticks to paper towel-covered plate and immediately sprinkle with some salt. In a small bowl, combine the mayonnaise and juice from 1/4 lemon for dipping sauce. Serve immediately.

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