Cayenne Fish Sticks

Ingredients

Instructions

Rinse fish fillets in cold water and set on a plate
Cut fish into 1 inch by 5 inch pieces, following the lines of the fillets and removing any bones
Place eggs in one dish and flour and Cayenne Hot Pepper Sea Salt in another
Dip fish sticks in egg, then flour; reserve to a plate
Heat 3 tablespoons Extravagonzo Red Chili Culinary Oil in a large skillet over medium-high heat
Place half the the fish sticks in the pan, leaving enough room around them so that they aren’t crowded
Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towel
Add 3 tablespoons Extravagonzo Red Chili Culinary Oil to pan and fry remaining batch of fish sticks
Serve with Melinda’s Jalapeno Ketchup, Habanero Ketchup, or Jolokia Ketchup