Fish sticks, like any other frozen, breaded product, conjure up visions of a utilitarian meal. But there\u2019s no reason fish sticks, which really can be very tasty, can\u2019t be lent a little class by pairing them with marquee ingredients, such as fresh-from-the-vine heirloom tomatoes.<\/p>\n
Panzanella, a rustic Italian salad made of chunks of yesterday\u2019s bread brought back to life with the juice of fresh tomatoes, herbs, and crunchy sweet onions, is a perfect starting point for changing one\u2019s mind about fish sticks.<\/p>\n
In this recipe from Andrew Zimmern and Barton Seaver\u2019s \u201cThe Blue Food Cookbook,\u201d crunchy, just-cooked fish sticks replace the bread and perform their task marvelously.
\n<\/p>\n
Serves: 4<\/p>\n
12 ounces prepared breaded fish sticks
\n2 tablespoons whole grain mustard
\n1\/2 cup extra-virgin olive oil
\n1\/4 cup red wine vinegar
\nSalt
\n1 \u00bd pounds heirloom tomatoes, cut into 1-inch pieces
\n1 red onion, thinly sliced (about 1 cup)
\n1 fennel bulb, thinly sliced (about 1 \u00bd cups)
\n4 cups arugula
\nFreshly cracked Black Pepper\u2013Fennel Blend or black pepper<\/p>\n
Prepare the fish sticks according to the package instructions, adding a minute or two additional cooking time so they are extra crispy.
\nWhisk the mustard, oil, vinegar, and salt to taste in a large bowl to make a vinaigrette. Place the tomatoes in a separate bowl, drizzle with a few spoonfuls of the vinaigrette, and season with salt.
\nCombine the onion, fennel and arugula, in the bowl with the vinaigrette and toss. Remove the fish sticks from the oven. Cut or tear each stick into pieces roughly the size of croutons (about 3 pieces per fish stick). To serve, place the fennel-arugula mixture onto a platter or plates and top with the seasoned tomatoes and the warm fish stick pieces. Sprinkle with pepper-fennel blend.
\nExcerpted from \u201cThe Blue Food Cookbook\u201d by Andrew Zimmern and Barton Seaver in collaboration with Fed By Blue. Excerpt provided by Harvest, an imprint of HarperCollins Publishers.<\/p>\n
The Fish Stick Panzanella recipe offers a unique twist on traditional panzanella, elevating the humble fish stick to a whole new level. By combining crunchy fish sticks with fresh heirloom tomatoes, red onion, fennel, and arugula, this dish creates a perfect harmony of flavors and textures.<\/p>\n
Q: What is the main ingredient in Fish Stick Panzanella?
\nA: The main ingredient is fish sticks, which replace the traditional bread in panzanella.
\nQ: How do I prepare the fish sticks for this recipe?
\nA: Prepare the fish sticks according to the package instructions, adding a minute or two additional cooking time to make them extra crispy.
\nQ: Can I customize the recipe with other ingredients?
\nA: Yes, feel free to experiment with other ingredients, such as different types of tomatoes or herbs, to create your own unique variation of Fish Stick Panzanella.<\/p>\n","protected":false},"excerpt":{"rendered":"
Introduction to Fish Stick Panzanella Fish sticks, like any other frozen, breaded product, conjure up visions of a utilitarian meal. But there\u2019s no reason fish sticks, which really can be very tasty, can\u2019t be lent a little class by pairing them with marquee ingredients, such as fresh-from-the-vine heirloom tomatoes. The Concept of Panzanella Panzanella, a […]<\/p>\n","protected":false},"author":3,"featured_media":23649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-23647","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i3.wp.com\/www.dailynews.com\/wp-content\/uploads\/2025\/10\/AP25297543464064-16x9-1.jpg?w=1400px&strip=all&w=1400&resize=1400,786&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/23647"}],"collection":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/comments?post=23647"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/23647\/revisions"}],"predecessor-version":[{"id":23650,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/23647\/revisions\/23650"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/media\/23649"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/media?parent=23647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/categories?post=23647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/tags?post=23647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}