Photo: New Media Publishing
Before you shriek in horror, "Fish sticks; are they insane?" hear us out. Would Mark Bittman steer you wrong? These are not those old-school frozen fish sticks you find in the grocery store, named after some crusty fisherman with a healthy gray beard. No, mateys, Bittman's fish sticks begin with pollock, halibut, or even catfish that's sliced into narrow "sticks," dredged in bread crumbs, drizzled with butter or oil and then baked to flaky perfection.
Recipe for Mark Bittman's Oven-Fried Fish Sticks
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