Fish sticks, like any other frozen, breaded product, conjure up visions of a utilitarian meal. But there’s no reason fish sticks, which really can be very tasty, can’t be lent a little class by pairing them with marquee ingredients, such as fresh-from-the-vine heirloom tomatoes.
Panzanella, a rustic Italian salad made of chunks of yesterday’s bread brought back to life with the juice of fresh tomatoes, herbs, and crunchy sweet onions, is a perfect starting point for changing one’s mind about fish sticks.
In this recipe from Andrew Zimmern and Barton Seaver’s “The Blue Food Cookbook,” crunchy, just-cooked fish sticks replace the bread and perform their task marvelously.
FISH STICK “PANZANELLA”
Serves: 4
Ingredients:
12 ounces prepared breaded fish sticks
2 tablespoons whole grain mustard
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt
1 ½ pounds heirloom tomatoes, cut into 1-inch pieces
1 red onion, thinly sliced (about
You’ve reached your free article limit
Subscribe to enjoy unlimited access to trusted journalism. Cancel anytime.
Subscribe nowNeed help? molokom@insidepolitic.co.za
