FRESH Fish sticks

I love fishsticks. They are crunchy, golden, and taste so good with tarter sauce. Even Monkey eats them, and from a girl who "doesn't like or eat fish" she seems to think these don't count.

But after watching the show "Kill it, Cook it, Eat it", I was reminded why I chose to be a vegetarian all those years ago. They touch on free range vs. "slaughter house" set ups. A big part of these shows is showing you what you are used to getting via fast food joints (and we are talking in the UK) or the cheapest pieces of meat you can buy at the store, pre-packed junk vs. free range higher priced meats, or hunting or own.

We have been having Monkey watch it.

This self proclaimed carnivore, who thinks that the only thing that completes a meal is a HUGE slab of MEAT, was so engrossed I thought she would suddenly decided that mass produced foods were not for her. That maybe veggies would start to look so much better.

She still want meat, ALL THE TIME.

Not that I have a problem with that.

I did tell her though that the fish sticks you love are mainly water, bread crumbs, and leftover pieces of fish.

Just like those chicken nuggets we watched them make. We are taking, skin and scrape mixed with bread and water. BLAH!

So we found this "french " recipe for what is basically Fish sticks

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BREADED SOLE

Super easy, So delicious, I will never ever ever buy fish sticks again.

.75lb of sole, (white fish) sliced into two finger width sized portions.

3 eggs beaten

Flour for dredging with Salt and Pepper (easy tip, put flour, S&P into a bread bag or like and shake and bake coat it)

Bread Crums

Olive Oil for frying

after slicing the fish into "fish sticks"dip in the beaten egg, then dredge in flour. Set aside and continue till all fish has it's flour coated base.

Then re-dip the floured fish in egg, and dredge again, this time in the breadcrumbs.

Set these aside and let them sit for 10 minutes. This helps keep the coating from flaking off in the olive oil.

Heat your pan, make sure it is HOT, with the olive oil rippling. Just enough oil to cover the bottom, you don't want your fish swimming. Cook about 2-3 min each side, drain on paper towel, and serve hot.

The kids dipped theirs in tarter sauce, but I don't think you need it at all.

And for those of you who HATE fish smell, you are crazy.

If your fish is fresh, it doesn't smell.

Really it doesn't.

And it taste AMAZING.