Make It Work: Leftover Odds & Ends Become Dinner (Recipe)
It's been a busy week, as it often can be when juggling multiple commitments. The kids, however, are the cause of this week's crazies. Then I found myself at home, a refrigerator full of food, a few menu items but no plan. Have you ever done that? Oh, we're going to have fish. But what are we doing to the fish?
Peering into the fridge, I saw the half-used bottle of buttermilk there. I had needed it for some obscure baking project, but who ever uses the rest of the buttermilk? They need to sell it by the ¼ cup so that you can buy exactly the amount needed.
Then it hit me. Buttermilk, leftover corn chips from a guacamole session earlier in the week and we were halfway to fish sticks. The best part about these is that you can use frozen fish and cut through it. Fish cuts pretty easily even when it's frozen. Sometimes you need to work with what you've got. It's amazing how little things can come together to make it work.
Fish Sticks and Spicy Tartar Sauce
2 pounds frozen white fish like tilapia or blue hake
1 cup buttermilk
2 cups crushed corn chips
For the sauce:
1/2 cup mayo
1/4 cup diced pickles
1/3 cup minced onions
3 tablespoons lemon juice
1 tablespoon pepper sauce (like Tabasco)
1/4 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 425ºF. Line a baking sheet with foil or parchment and spray lightly with olive oil. Cut the fish into 3"x1" sticks. Dip each stick in the buttermilk and roll in the crushed corn chips, pressing to stick them to the surface. Place on the baking sheet. Repeat until all the fish sticks are coated.
Bake for 25-30 minutes or until they start to brown and fish is cooked through. For the sauce, mix together all the ingredients in a medium-sized bowl. Remove from oven and serve alongside the tartar sauce.
**Speaking of "Make It Work" don't miss a new episode of "Project Runway" Season 10 Thursdays at 9/8c on Lifetime. Watch episodes online now >>