Pork Fish Sticks

Name: Pork Fish Sticks
Yield: Serves 6
Ingredients: Pulled pork from Scallops with Pulled Pork (page 30); 6 sheets gelatin; 1 /12 cups (375 ml) BBQ Sauce (page 176); 3 tablespoons chopped French shallots; Salt and pepper; 2 cups (255 g) all-purpose flour; 2 tablespoons Old Bay seasoning (optional); 4 eggs; 1 cup (250 ml) milk; Salt and pepper; 4 cups (170 g) panko (Japanese bread crumbs), crushed in the bag(s) between your hands to powder a bit; Canola oil for deep-frying

January 24, 2012

The idea here is to get great pulled pork but in the shape of High Liner Captain’s fish sticks. If you don’t have a proper fryer, you can still do this recipe—just don’t attempt it drunk and/or naked. You can use a thick-bottomed pot and a deep-fat thermometer, and of course, have a fire extinguisher nearby. Try these sticks with any of the suggested dips for Cornflake Eel Nuggets (page 134), or serve on mashed potatoes with onion jus.

Recipe notes

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