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Frozen breaded fish (sticks, fillets), what is the best?

Frozen breaded fish (sticks, fillets), what is the best?
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  • Post #31 - March 4th, 2018, 10:06 pm
    Post #31 - March 4th, 2018, 10:06 pm Post #31 - March 4th, 2018, 10:06 pm
    leek wrote:I think it was a standard creamy soup base, with fish sticks added in at the end.

    For instance, sautée onion and garlic, toss in flour and make a light roux, gradually stir in heated chicken or veg stock with some milk. Add seasonings as desired (salt, pepper, herbs etc). Add broken up fish sticks and simmer.

    For the fun of it, I may do this sometime soon.

    We tried the Gorton beer batter fillets this week. We liked their fish sticks much better. It will be the Costco fish sticks next.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #32 - March 5th, 2018, 9:59 am
    Post #32 - March 5th, 2018, 9:59 am Post #32 - March 5th, 2018, 9:59 am
    We had the Costco fish sticks Friday night. They were excellent! We live in Central Kentucky where Lenten fish frys are almost nonexistent, so this was great alternative.
  • Post #33 - March 5th, 2018, 4:00 pm
    Post #33 - March 5th, 2018, 4:00 pm Post #33 - March 5th, 2018, 4:00 pm
    I had totally forgotten about salmon cakes.
    My mom used to make those too
    I didn't mind them, but when I tried to make them they were a total no-go
    in my house.
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #34 - March 15th, 2018, 9:35 pm
    Post #34 - March 15th, 2018, 9:35 pm Post #34 - March 15th, 2018, 9:35 pm
    Facebook reminded me that I posted about Costco fish sticks eight years ago today:

    Me: "If I really like these fish sticks, does it still count as a sacrifice? Should I have given up fish sticks for Lent?"
    My cousin Paul: "You should probably give up fish sticks for a lot of reasons."
    Me: "I'm telling you, these are really good fish sticks."
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #35 - March 17th, 2018, 5:02 am
    Post #35 - March 17th, 2018, 5:02 am Post #35 - March 17th, 2018, 5:02 am
    Picked up a package of Trident Fish Sticks Thursday from Costco and had some of them yesterday for dinner.
    Lightly fried in canola oil.
    The Pollock based stick had no fishy taste or odor, just nice fish taste. The Panko breading adds to the palatability as we use a lot of Panko. The fish portion could be bigger with the same amount of breading.
    Obviously it’s impossible to compare to fish sticks of yore.
    Interesting company and owner Chuck Bundrant. Self made with some legislative help, it appears that he may have made your McDonalds Filet- O-Fish.
    Fresh Farms sell fresh (I have seen them open the shipping containers) Cod for usually $7/#. I purchase whole fillets, cut out the ‘loin’ potion for FishWhiches and use the tails for chowder or some sort of fish soup.
    Loins are cut to portion size, seasoned and lightly coated with Wondra, fried. Served on a toasted bun with or without cheese and a tarter sauce.
    Great fish texture.
    But until Easter, I can see us eating the rest of the Trident.-Richard
  • Post #36 - April 2nd, 2018, 2:16 pm
    Post #36 - April 2nd, 2018, 2:16 pm Post #36 - April 2nd, 2018, 2:16 pm
    Joy wrote:Cathy, we had Costco's Ultimate Fish Sticks just the other night for the first time in a few years. They reminded me how much I liked them! They are super quick to just put in an oiled or buttered cast iron skillet and turn by quarter turns until they thaw, cook through and brown up a little. It gives me time to make some homemade cole slaw or tartar sauce. It is very retro especially if I make some tater tots to go with them.

    Hi,

    Just one lunch to go to finish up the Costco fish sticks.

    I came up with a variant on prep: microwave four sticks for 2.5 minutes, then into a dry hot non-stick pan to roll around and brown. It serves up pretty decently for a fast lunch for an impatient person ... me.

    Thanks!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #37 - April 3rd, 2018, 7:46 am
    Post #37 - April 3rd, 2018, 7:46 am Post #37 - April 3rd, 2018, 7:46 am
    We have had the Costco Trident Fish Sticks twice now as recently as last night.
    Wife likes them.
    Did some research and found some pictures of the Gorton’s manufacturing in the 20th century.
    Gorton’s is now owned by a Japanese company and products manufactured in Gloucester.
    Thier Cod products are from the Bering and Barent’s seas.
    Gloucester long ago stopped being a major supplier fo Cod.
    Pictures support my remembrance of how the fish was prepped and what fish was used.
    Shows whole cod fillets being trimmed and frozen into blocks.
    Current ‘How It’s Made’ video shows the same type frozen blocks then cut into fish stick shape, breaded, quick fried and flash frozen. Video said the block was sourced from China.
    Anway I have to assume the Trident are manufactured similarly but the fish (Pollack) is not from China and better quality.
    My next step is freeze some fresh cod fillets after judicious trimming, cut into stick shape, lightly bread and fry.
    ‘Lightly’ being the important factor as the Trident have way too much breading.
    Seems like a lot of work but I just can’t get those 20th Century Gorton Fish Sticks out of my mind!
    -Richard
  • Post #38 - April 3rd, 2018, 9:27 am
    Post #38 - April 3rd, 2018, 9:27 am Post #38 - April 3rd, 2018, 9:27 am
    Interesting, budrichard, thanks.

    According to their website, Trident's fish sticks are made from wild Alaskan pollack caught by Alaskan fishermen. Their processing plants are in Alaska and the continental US.
    "I would gladly pay you Tuesday for a hamburger today."

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