Crunchy Fish Roll Recipe
These crunchy breaded fish sticks wrapped in Hawaiian crescent rolls are topped with chopped pistachios. They are not only fun to make, but they require only five ingredients and 12 minutes of baking time.
Ingredients
- 19 oz Gorton's Crunchy Breaded Fish Sticks One Gorton's Crunchy Breaded Fish Sticks package
- 16 oz Hawaiian crescent rolls Two 8 count packages
- 1 egg
- 1 tbsp chilled water
- 2 oz chopped pistachios
Instructions
- Cook one 19 oz Gorton's Crunchy Breaded Fish Sticks as directed on the package. I like to do this one day in advance to ensure that the fish sticks are properly cooked and cooled.
- Heat oven to 375°. Line baking sheet with parchment paper.
- Separate Hawaiian crescent roll dough into 16 triangles. Place the fish stick on the widest end of each triangle. Roll up, starting at the widest end to narrow pointed end. Place the rolls point side down on the cookie sheet.
- In a small bowl, prepare an egg wash using one egg and one tbsp of chilled water. Gently beat the egg and water. Using a silicone basting brush, lightly apply the egg wash to the top of the rolls. Top each roll with one tsp of chopped pistachios.
- Now that you have prepared your Crunchy Fish in Hawaiian Blanket, you are ready to bake. Place the 16 rolls in a 375° oven for 12 minutes or until golden brown. Once cooked, remove from the baking sheet and plate on your favorite platter! Serve with your favorite sauce. I like to serve mine with tartar sauce and parma rosa sauce.