"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 04-23-2008, 07:36 PM   #21
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Why, I made a chicken dish like that and it was great. I took chicken meat, threw it in a blender with an egg, a bit of chicken stock, some salt, spices, and a touch of cornstarch. I rolled the paste into balls and fried them. They were deliscious and everyone knew what they were getting. Everyone loved them.

Do I care if Gorton's products are made from paste, no I don't, unless of course, they're adding meal worms to the mix. It's still fish, and uses up product that would otherwise be waste. And we take far too much from the sea to be wasteful of anything.

Yes, I too liked the products better when they were made from whole fish, just like I usually use whole, bone-on poultry, pork, beef, etc. But that doesn't mean I will turn up my nose at a good hot dog, or even potted meat. If it tastes good, and doesn't contain ingredients that are dangerous or gross (BT, keep those cockroaches away from my blender), what difference does it really make.

Personally, I don't purchase the Gorton's fish fillet products because I don't like the texture. I have found better brands for my tastes. And besides, I love fishing. But I'm not going to fault them on something that is done in most food industries. I mean, head cheese, all forms of sausages, pate's, forcemeats, hash, etc. are all mixtures of ground up products. Even Carl's Junior's (yuk!) french fries are an extruded paste product. I would think Cheetoes would be the same. And what aout Pringle's Potato products, yep, mashed and pressed little chips. You didn't think they developed a spud that made those perfectly shaped little stackable chips did you? Of course you didn't.

Just my take on things.

Seeeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-23-2008, 07:42 PM   #22
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
I had to go check the freezer. I don't have fish sticks I have Mrs Paul's Beer Battered Fish Fillets and it says on the box "Cut from whole fillets No minced pieces". I'll let you know tomorrow night becasuse that is tomorrow night's dinner.

Oh and talking about warnings, there is one under the ingredient list and it says in big white letters:

CONTAINS: FISH (POLLOOCK), WHEAT.

Gee.. fish fillets contain fish????? Who knew??
__________________

__________________
DaveSoMD is offline   Reply With Quote
Old 04-23-2008, 08:36 PM   #23
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by DaveSoMD View Post
I had to go check the freezer. I don't have fish sticks I have Mrs Paul's Beer Battered Fish Fillets and it says on the box "Cut from whole fillets No minced pieces". I'll let you know tomorrow night becasuse that is tomorrow night's dinner.

Oh and talking about warnings, there is one under the ingredient list and it says in big white letters:

CONTAINS: FISH (POLLOOCK), WHEAT.

Gee.. fish fillets contain fish????? Who knew??


Under ingredients the label should say - Something Fishy
__________________
*amy* is offline   Reply With Quote
Old 04-23-2008, 11:16 PM   #24
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Quote:
Originally Posted by *amy* View Post


Under ingredients the label should say - Something Fishy


I don't like the fish sticks or fish fillets by Gordon's or the others, they never turn out the way I like them, and even the kids are kinda blah on them.
I have always liked Long John Silvers but it can be on the greasy side at some places, and DW doesn't like all the grease or the fish they use. Then a friend told me it was all just Golden Dipt batter. So I used some Tilapia and the Golden Dipt and it has been a hit every since. Needed a little help on making sure all the oil drips off, but got a good suggestion for that so I am all set now!

Here is a warning label for some of the really cheap fish sticks out there:

Warning: Fish like product may, despite our best efforts, contain some fish.
__________________
Maverick2272 is offline   Reply With Quote
Old 04-24-2008, 08:25 AM   #25
Cook
 
Join Date: Apr 2008
Posts: 52
You can blend fish fillets with a bit of lemon, a beaten egg, salt and pepper. Shape it into fish sticks, and then you roll them in flour, egg white and...breadcrumbs mixed with chopped corn flakes. Spray a bit of oil and put them in the oven. Tastes nice and the breadcrumb and corn flake mix makes them nice and crunchy.
__________________
Nat2007 is offline   Reply With Quote
Old 04-24-2008, 03:53 PM   #26
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,764
Quote:
Originally Posted by kitchenelf View Post
It's a fish "stepping-stone" to the "real stuff"
lol, it's a gateway fish for future sushi addicts like you and me.
__________________
buckytom is online now   Reply With Quote
Old 04-24-2008, 04:04 PM   #27
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by suziquzie View Post
I only buy them to get my kids used to eating fish, so I can make normal fish down the road.
Maybe it wont work, since the fish sticks (fiilets) are nothing like fish!!!
If you want your kids to like fish "on down the pike," try making them these. These are the "real" fish sticks! Even the grownups love them. and I learned to make them in PARIS! of all places.... at the RITZ!

Goujonettes of Sole
You’re going to look at this recipe and say, “But I don’t eat FRIED food!” Please look again. This dish (which was included in the very first cooking class I took in France) is the forerunner of many an American kid¹s favorite. ­ Fish Sticks! Once you make these for your children they will not want to return to Mrs. Paul. And guess what? Fried food is NOT greasy if you do it right. The easy steps in this recipe will show you how.
6 servings
3 soles (or 6 fillets) weighing about 2 ½ pounds
4 large eggs
sea salt & pepper
1 large bunch curly parsley
oil for deep frying
about 2 cups flour
3 cups fresh breadcrumbs (If you want to make it, I'll post the recipe)

2 lemons, cut in four sections, each
Tartar Sauce (see Basics)

1. Cut each sole fillet diagonally into 5 strips.

2. Beat the eggs with a little oil, salt and pepper.


3. Detach the parsley leaves from their stems. Wash and thoroughly dry. Reserve.


4. Heat the oil to 350 degrees F. Roll the strips of sole in the flour, gently shake off any excess flour, then dip in the eggs, and finally in the breadcrumbs. Gently press the breadcrumbs onto each piece of fish.


5. Fry the strips of sole until they are golden brown, then drain and sprinkle with salt.


6. Fry the parsley leaves until dark green and crisp; drain and sprinkle with salt.


7. Serve the sole on a warmed platter garnished with the parsley and lemons. Serve homemade Tartar Sauce in a dish on the side. THESE fish sticks deserve only the best!

Teacher’s Tip: Test the temperature of the oil with a thermometer, or by tossing a cube of bread into the hot fat. This is important, because if the oil is not hot enough, the breading will absorb the oil. If the oil is too hot, the breading will burn before the fish is cooked.

and just for the record, I don't think they still own Gortons, but did you know that company was owned by the Moonies?
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 04-24-2008, 04:10 PM   #28
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
That sounds really good - I cannot get sole, but have access to lots of good, freshly-caught dorado/mahi-mahi and red snapper. I'm thinking you could also use tilapia, even salmon filets. I'm going to make it very soon - thanks for the recipe.
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 04-24-2008, 05:17 PM   #29
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Haven't had fish stick in yearsssssss, use to like them on hamburger buns with Miracle whip ! Maybe the grandsons would like that too . lol
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 04-24-2008, 09:45 PM   #30
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Quote:
Originally Posted by buckytom View Post
lol, it's a gatweway fish for future sushi addicts like you and me.
DW has turned me into an absolute sushi addict as well. I even swore I would never eat calamari, but now I love it raw, fried, and whole in a hot jalapeño sauce. I saw a show on TV where the Chef thin sliced octopus, then slapped it on the table so it puffed up before serving it. Looked cool.
Yum!
__________________

__________________
Maverick2272 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:15 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.