Fish Sticks (Palitos de Pescado)
Servings 4-6
2 pounds sea bass, trout, or tile fish fillets
1 tablespoon Adobo
3 cups corn oil
1 egg, beaten
1-1/2 cups bread crumbs
1-1/2 cups all-purpose flour
Cut the fish in strips 2 inches long and 1/2 inch wide. Season with the adobo. Roll the strips gently to "round" them.
Heat the oil in a frying pan. While the oil is getting hot, dip the fish strips, one at a time, in the egg. Let any excess egg drip off. Dredge each strip in bread crumbs and then in flour. Shake off any excess. Fry the strips in small batches until golden brown.
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