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Parve
Easy
45 Minutes
Diets 
These finger-licking homemade fish sticks don’t compare at all to the store-bought version. Paired with a sophisticated “twist” on spaghetti, you have a meal that is sure to please the entire family.
16 oz (454 g) Tuscanini Spaghetti, cooked according to package instructions
5 tablespoons Gefen Olive Oil
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
6 sun-dried tomatoes, cut in strips
1/3 cup chopped fresh basil or parsley
6 whitefish fillets
3 tablespoons flour
2–3 eggs
1 teaspoon Gefen Paprika, divided
salt, to taste
pepper, to taste
1 cup Gefen Bread Crumbs or other golden bread crumbs
3 tablespoons zaatar, optional
1/4 cup sesame seeds
oil, for frying
1 teaspoon mustard
Wash the fish fillets and pat dry. (If using frozen fish, soak in lemon juice and salt for an hour first to remove fishy taste.)
Cut each fillet into 3/4-inch (2-cm) strips and dip in flour. Shake off excess.
In a bowl, beat the eggs with the mustard, 1/2 teaspoon paprika, salt, and pepper.
In a separate bowl, combine the bread crumbs with the zaatar, remaining 1/2 teaspoon paprika, and sesame seeds.
Heat oil in a pan for frying. Dip each fish stick first in the egg mixture and then in bread crumb mixture. Fry the fish sticks until golden, turning halfway through. Drain on paper towels.
Heat the olive oil in a large frying pan and sauté the garlic until golden.
Add the sun-dried tomatoes and sauté about one minute.
Add the pasta and stir-fry for three minutes. Add the basil or parsley and remove from heat. Serve with the fish sticks.
Food and prop styling by Amit Farber Photography by Daniel Lailah
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