Fish Sticks

A staple of kids' plates since the 1950s, fish sticks have an interesting beginning in a Bird's Eye factory. Apparently, they were the result of an overabundance of fish and new freezing techniques. When the original plan didn't catch on—namely, freezing fish into blocks so that housewives could chop off as much as they needed for the day—the individual fish stick was born. Now, bloggers have made this convenience food healthier and tastier.

Ingredients:

• 2 white fish fillets tilapia, cod, catfish, etc.
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 2 tablespoons half and half
• 1/4 cup all-purpose flour
• 1/3 cup plain breadcrumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 1/2 cup vegetable oil for frying in a pan (see note for baking)

Instructions:

1. Slice fillets into 3/4" wide pieces.
2. Prepare breading station: in one shallow dish, whisk egg and a half and a half; in another dish, place flour; in the last dish, combine breadcrumbs with garlic powder and Italian seasoning.
3. Season fish pieces with salt and pepper.
4. Dip each fish stick in flour first, then egg mixture, then finally in breadcrumbs. Coat evenly, and shake of excess. Repeat with all fish pieces. Set them on a plate next to stove. Prepare another plate with a paper towel.
5. To fry in pan: heat up vegetable oil in pan. Fry fish sticks in batches, until golden brown. Remove onto paper towel lined plate to absorb excess oil.
6. To bake: preheat oven to 375 degrees F. Bake fish sticks on parchment paper lined baking sheet for 15 to 18 minutes.