"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."
Crunchy, just-cooked fish sticks replace bread as crouton-like pieces in a panzanella-style salad. A vinaigrette of whole grain mustard, extra-virgin olive oil, red wine vinegar, and salt dresses the vegetables. Heirloom tomatoes are cut into 1-inch pieces, tossed with a few spoonfuls of vinaigrette and seasoned with salt. Thinly sliced red onion and fennel combine with arugula and the remaining vinaigrette. Fish sticks are cooked extra crispy, then cut or torn into roughly crouton-sized pieces. Serve the fennel-arugula mixture topped with seasoned tomatoes and warm fish-stick pieces, finished with a cracked black pepper–fennel blend.
Read at Boston Herald
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