Fried Fish Sticks (Pis Kaikai)
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into strips — 500 g (1 lb 2 oz)
- Plain flour — 120 g (4 oz)
- Egg, beaten — 1
- Water — 120 ml (4 fl oz)
- Salt — 1/2 tsp
- Oil for deep frying
Method
- Whisk together the flour, egg, water and salt to form a smooth batter.
- Heat oil to 175°C (350°F) in a deep pan.
- Dip the fish strips into the batter, coating fully.
- Fry in batches until golden brown and cooked through, about 3–4 minutes.
- Drain on paper towels before serving.
Introduction: Strips of battered, deep-fried fish, a popular grab-and-go snack sold from small stands across Papua New Guinea.
Cultural Background: Fried fish sticks reflect the ready availability of fresh fish combined with a simple, universally popular frying technique, making them a common sight at community events and casual gatherings.
Tips: Pat the fish dry before battering so the coating adheres well. Fry in small batches to keep the oil temperature steady.
Variations: Add a pinch of chilli powder or paprika to the batter for extra flavour. Serve with a simple soy or chilli dipping sauce.
Storage: Store cooled fish sticks in an airtight container in the refrigerator for up to 1 day.
Reheating: Reheat in an oven at 190°C (375°F) for 8 minutes, or an air fryer for 5 minutes, to restore crispness.
FAQs:
Q: What fish works best?
A: Any firm white fish that holds together well when cut into strips, such as snapper or mahi-mahi.
Q: Can these be baked instead?
A: Yes, bake at 200°C (400°F) for 15–18 minutes, turning once, though the texture will be less crisp.
- Firm white fish, cut into strips — 500 g (1 lb 2 oz)
- Plain flour — 120 g (4 oz)
- Egg, beaten — 1
- Water — 120 ml (4 fl oz)
- Salt — 1/2 tsp
- Oil for deep frying
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