Crunchy breaded fish sticks replace bread in a panzanella-style salad, providing warm, crouton-like texture. Heirloom tomatoes are cut into one-inch pieces and lightly dressed with a vinaigrette made from whole-grain mustard, extra-virgin olive oil, red wine vinegar, and salt. Thinly sliced red onion and fennel join peppery arugula for crunch and brightness. Fish sticks are cooked extra crispy, torn into crouton-sized pieces, and layered over the dressed vegetables and tomatoes. The assembly is finished with freshly cracked black pepper or a black pepper–fennel blend before serving.
"Fish sticks, like any other frozen, breaded product, conjure up visions of a utilitarian meal. But there's no reason fish sticks, which really can be very tasty, can't be lent a little class by pairing them with marquee ingredients, such as fresh-from-the-vine heirloom tomatoes. Panzanella, a rustic Italian salad made of chunks of yesterday's bread brought back to life with the juice of fresh tomatoes, herbs, and crunchy sweet onions, is a perfect starting point for changing one's mind about fish sticks."
"Prepare the fish sticks according to the package instructions, adding a minute or two additional cooking time so they are extra crispy. Whisk 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. Combine the onion, fennel and arugula, in the bowl with the vinaigrette and toss."
Read at Daily News
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