{"id":14984,"date":"2021-06-05T07:16:29","date_gmt":"2021-06-05T11:16:29","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=14984"},"modified":"2023-12-03T12:58:35","modified_gmt":"2023-12-03T16:58:35","slug":"baked-fish-sticks","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/baked-fish-sticks\/","title":{"rendered":"Crunchy Baked Fish Sticks with Tartar Sauce"},"content":{"rendered":"

These homemade fish sticks are made with cod strips, covered with a well-seasoned coating, and oven-baked for a crunchy finger food perfect for dipping into a homemade tartar sauce.<\/p>\n

Fish sticks are incredibly easy to make and baked in the oven or air-fryer for a crispy coating while keeping the fish nice and tender on the inside.<\/p>\n

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Frozen fish sticks have deep roots in New England and have been a popular convenience food since the 1950s. For those who lived away from the ocean, frozen fish was a step above canned, dried, and salted fish.<\/p>\n

As we know them today in the United States, fish sticks were developed and popularized by two inventors, Clarence Birdseye and Earl Robert Kinney.<\/p>\n

Clarence Birdseye is considered the founder of the frozen food industry in the United States. His experimenting with preserving food began in the early 1900s and evolved to quick freeze machines as a way to preserve food.<\/p>\n

In the 1950s, native Mainer Earl Robert “Bob” Kinney owned a fish and food processing cannery business called the North Atlantic Packing Company in Bar Harbor, Maine. Kinney eventually became vice president at Gorton’s Seafood Company of Massachusetts, where he further developed the idea of frozen fish sticks. Through marketing, Gorton’s Seafood Company made fish sticks a popular convenience food.<\/p>\n

Homemade Fish Sticks are a Healthier Alternative<\/h2>\n

The fish sticks you purchase at the grocery store are made from frozen blocks of minced white fish left over from the filleting process. They are made by cutting up slabs of frozen cod, flounder, and other white fish into sticks that are breaded, pre-cooked, and frozen for quick reheating at home.<\/p>\n

The problem with the commercial fish sticks is they are pretty bland, dry, and can include lots of salt and mystery ingredients. I reluctantly ate them as a child during Lent but smothered them in lots of ketchup as I dreamed of the homemade pizzas we usually enjoyed on Fridays.<\/p>\n

Unlike the commercial version found in many frozen food sections, homemade fish sticks offer a healthier and more flavorful option. Here are some of the benefits:<\/p>\n