Stir all the ingredients together. Taste and add more salt or seasoning as preferred. Set in the fridge until you're ready for it!
Fish Sticks
In a food processor, PULSE all the fish sticks ingredients above until combined, for about 1 minute and you can easily stick it together and press into a firm shape. You want to still have some flakiness to it so don’t mix it too much that it’s mushy.
Dump the mixture onto a baking sheet lined with parchment paper or a silicone mat or even a plate lined with parchment paper and press together. Then shape the mixture into individual fish sticks, using about two tablespoons of mixture for each stick, to get about 8 fish sticks. Make sure that you press the sticks firmly together - you want it to be a solid piece for when you are battering it. I did roughly into 3 inches long and 1 inches wide. Set it in the fridge to harden up a bit while you make you batter.
Make the batter by mixing all the dry ingredients together first, then pouring in the beer. Stir together to combine.
Heat up a pan with the oil (I like using peanut oil or safflower oil since it won't be bitter). You can definitely make these with less oil, just test one first to see how it works for your preference!
Remove the raw fish sticks from the fridge, dip into the batter, allowing the excess to drip off.
Fry for 2-3 minutes on each side on high heat, depending on your oil's heat, until golden brown. Keep an eye on these so you don't burn them, and don't take them out until they are golden brown. Remove from oil and place on a paper towel to absorb any oil.
Make some crispy chips/fries on the side! Serve with some chips on the side and tartar sauce and enjoy !!
Video
Notes
How to store: These are best eaten fresh, so I don’t recommend making them for meal prep. If you have leftovers, refrigerate them for 3 to 4 days and reheat them in a 350ºF oven or in a pan with a tablespoon oil.