Both Chris & I have distinctive nostalgia connected to bluefish. I’ll admit, I didn’t love it as a kid. I think we ate it for months on end (my Grandpa John was a fisherman for sport & gave us tons & tons of bluefish that he caught - I know freshly caught fish - I lived a ‘miserable’ childhood. What I would do for freshly caught fish on the regular now.) Yesterday, while grocery shopping Chris came back from the fish counter with a grin & bluefish, so that’s what we had for dinner except I made it in a way that I’ve never had before: sesame crusted bluefish sticks. They're gluten free & don’t taste ‘fishy’ at all, in other words they were delicious. I really like the crunch that the sesame seeds offer. They taste great with my quick, rustic tartar sauce. If you're not a fish eater I dare you to try these & not like them.
Do you have any memories of bluefish? How do you make yours?
Ingredients for the fish sticks:
- 3/4 lb bluefish fillet (skin & bones removed)
- 1 cup potato starch (or cornstarch or you can use flour if you aren’t avoiding gluten)
- 1 egg, beaten
- 2 cups sesame seeds
- salt & pepper
- lemon wedges for serving (optional)
- vegetable oil for frying
Ingredients for tartar sauce
- 3/4 cup mayo
- 3 dill pickels, chopped
- 1 tablespoon onion, minced
- 1/2 teaspoon dried dill
- 1 tablespoon pickle juice
- 1 tablespoon vinegar
- 2 tablespoons lemon juice
Make the fish sticks!
- Cut the fish into 1 inch strips.
- Season both sides of the fish with salt & pepper.
- Set up your dredging station: 1 bowl with the potato starch seasoned with salt & pepper. 1 bowl with egg, beaten & season with salt & pepper. 1 bowl with sesame seeds.
- Heat 1 inch of oil in a heavy bottomed skillet.
- Dredge each piece in the potato starch, then the egg, then the sesame seeds. I like to batter the fish right before they go in the skillet.
- Put one to two pieces in the skillet at a time. Don’t overcrowd the pan or it will lower the oil temperature.
- Fry the fish on 3-5 minutes per side.
- Let rest on paper towels & season with salt as soon as they come out of the fryer.
- Serve hot with tartar sauce &/or lemon wedges.
- Combine all ingredients in a bowl. Keep refrigerated until ready to use.