Recipes for Children: How to Make Fish Sticks for Kids – Weelicious

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Fish Sticks Recipe:http://bit.ly/Fish-sticks Tired of Frozen Fish Sticks? Here is an Easy Healthy Recipe for Fish Sticks that your kids will LOVE! Aren’t the…
Video Rating: 4 / 5

Guangdong, China: Steamed Fish

Around the World in 80 Dishes takes you to Guangdong, China, with a demonstration of this tasty, healthy, and easy Cantonese recipe for Steamed Scallion-Ging…
Video Rating: 4 / 5

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47 Responses

  1. Ilja KorsunSeptember 24, 2013 at 2:18 amReply

    eating this while watching frozen fishsticks.

  2. doingbenthingsSeptember 24, 2013 at 2:56 amReply

    I like to brown the fish. Then place them on freezer paper. After frozen place in a Ziploc bag for storage in the freezer. Pull out when desired bake @ 350 for approx 30 min. Depending on thickness and how well they were precooked. Awesome fish sticks for a quick supper dish.

  3. sweetcharmsdelightSeptember 24, 2013 at 3:38 amReply

    Fish Fingers and Custard!

  4. Ruby nguyenSeptember 24, 2013 at 4:18 amReply

    Well I had worse fish sticks like the one Henry made that looks like the fish stick from hell

  5. kumar kumarSeptember 24, 2013 at 4:47 amReply

    hahaha white fish. i like the method. thx

  6. WeeliciousSeptember 24, 2013 at 5:04 amReply

    Yes you can! 

  7. WeeliciousSeptember 24, 2013 at 5:45 amReply

    Yay! 

  8. prettiestleogurl30September 24, 2013 at 6:28 amReply

    Love it!!

  9. topdragon247September 24, 2013 at 6:34 amReply

    could you use coconut oil?

  10. WeeliciousSeptember 24, 2013 at 6:53 amReply

    Let me know how you like it!

  11. Kennedy ChambersSeptember 24, 2013 at 6:57 amReply

    probably
    

  12. WeeliciousSeptember 24, 2013 at 7:47 amReply

    Yum!

  13. MajorasFlaskSeptember 24, 2013 at 8:17 amReply

    ketchup is good w/ fish sticks but bbq sauce kicks it up a notch 😀

  14. chani2801September 24, 2013 at 8:43 amReply

    Very nice recipe , I m gonna try this for my 2 yr old picky eater tomorrow … , thank you ..

  15. Zelia OngSeptember 24, 2013 at 9:10 amReply

    My favorite

  16. WeeliciousSeptember 24, 2013 at 9:35 amReply

    It is not frozen, but you can use frozen fish and defrost it before breading. You can also freeze the completed sticks!

  17. Kamran MirzaSeptember 24, 2013 at 10:10 amReply

    was it frozen fish?? it dosen’t look like ,as not hard as a rock?? do you have some recipe for cooking frozen fish ,as during cooking/thawing it releases 1lt water 😉

  18. WeeliciousSeptember 24, 2013 at 10:53 amReply

    You’re so sweet! Thank you!

  19. LauraVitaleFanSeptember 24, 2013 at 11:41 amReply

    u look 25

  20. WeeliciousSeptember 24, 2013 at 12:10 pmReply

    I haven’t tried with either, but I feel like they will both burn. Try rice flour!

  21. polynesianchocolateSeptember 24, 2013 at 1:00 pmReply

    Do you think it would come out the same with almond flour or coconut flour? (we are gluten free fam)

  22. WeeliciousSeptember 24, 2013 at 1:04 pmReply

    Any time!

  23. TearsOfPanicSeptember 24, 2013 at 1:15 pmReply

    Carryover-cooking, its a culinary term. Oh really I didn’t know it was a culinary term. Classic

  24. lgadwordsSeptember 24, 2013 at 1:53 pmReply

    We use filet here because Westerners don`t like to see Fish look at them when they eat.

  25. MsAnteosSeptember 24, 2013 at 1:58 pmReply

    that guy just racists ass

  26. emie grapes valerioSeptember 24, 2013 at 2:28 pmReply

    i looooooovvvvvvveeeeeeeeeee asian dish!!!

  27. Yer YangSeptember 24, 2013 at 2:32 pmReply

    it simple dish and ilove it

  28. Cristian Lagarini MiretSeptember 24, 2013 at 3:21 pmReply

    Delicious!! an amazing dish. Healthy, tasty and easy to do.For all those ignorant creatures out there this is an authentic Chinese dish in Guangdong.

  29. 2smemorSeptember 24, 2013 at 3:58 pmReply

    well this is not the tradition way to steam a fish, its more like westernised steam fish

  30. Emily TanSeptember 24, 2013 at 4:03 pmReply

    EVERYONE has different style of making steam fish.

  31. dojokonojoSeptember 24, 2013 at 4:58 pmReply

    How fast did she say this was again? In total I could make this in under an hour?

  32. beatlejnSeptember 24, 2013 at 5:55 pmReply

    Amen! Love it! my parents love putting peanuts and pickled radish on the fish before the oil.

  33. applejuicecanadaSeptember 24, 2013 at 6:49 pmReply

    The hostess really LACKS basic knowledge of cooking period! Shame!

  34. QjemuseSeptember 24, 2013 at 7:45 pmReply

    hmm this is abit wrong but what can I say its catered to westerners
    when you got the chance tho just try the original. you;d never wanna go back to any other way of cookling fish again

  35. OIOcellOIOSeptember 24, 2013 at 8:16 pmReply

    Yeah. I’d eat the bajeezus outta that.

  36. baboon500September 24, 2013 at 8:31 pmReply

    wow this is like comfort food for us and its healthy too

  37. OGxDocTaSeptember 24, 2013 at 9:05 pmReply

    no one gives a fuck what you give a fuck about fag ass racists. Hide behind a computer and talk shit loser. If you dont give a fuck then don’t reply like a dumb shit.

  38. ysssuhiSeptember 24, 2013 at 10:02 pmReply

    no one gives a fuck what you grew up off of chink !

  39. OGxDocTaSeptember 24, 2013 at 10:10 pmReply

    True Cantonese dish, Ginger Scallion fish. Most Chinese-American restaurants don’t even have this on the menu. This dish and steamed chicken is what I grew up off.

  40. FarewelISeptember 24, 2013 at 10:25 pmReply

    @rdf7777 Ha-ha? Wow, funny.. Not. Stereotypical hypocrite. How pathetic are you..

  41. afrohorse1000September 24, 2013 at 11:18 pmReply

    also the general public do not like dealing with fish bones 🙂
    

  42. afrohorse1000September 24, 2013 at 11:36 pmReply

    To answer your question. This is supposed to be more refined for a more fine dining or the general public who are used to eating fillet fish and not a whole with the head on. I would prefer the traditional preparation, but if you plan to reproduce this for an upscale Chinese restaurant, people prefer the ease of getting to fish. Similar to how, in fine dining seafood restaurants, lobsters are cracked open for easy access and require no hands.

  43. VoxCebuSeptember 24, 2013 at 11:50 pmReply

    thanks for posting this vid:-) i have learned a lot by just watching your show… 🙂

  44. jay hernSeptember 25, 2013 at 12:07 amReply

    they should steam dog meat it soo good and let this clueless woman taste it

  45. chidoriookamiSeptember 25, 2013 at 12:40 amReply

    lol yup of course xD i love cookingwithdog

  46. BushiBatoSeptember 25, 2013 at 1:27 amReply

    Soka(I love scattering in my little tidbits of Nihongo that I actually know)Well,I just found your comment as the perfect bridge for what I thought was an important point for ME to make,I hope it is Daijoubu,Daijoubu.Hey do you watch Cooking with Dog?

  47. chidoriookamiSeptember 25, 2013 at 2:19 amReply

    Dai jo bu =O oh of course, im sorry if it seemed like I was saying that food can be enjoyed in limitless ways regardless of taste or harmony with the ingredients lol. You’re right, the key to making these “limitless” ways of using ingredients, and expressing “no boundaries” is making sure the things you use in ur cooking harmonize to please a person’s taste ^^
    im not a chef, but i love to eat haha.
    hai douzo, thank you for ur reply too.

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