Gluten-Free Fish Sticks

Being Gluten-Free, I don't often look to substitute bread products - I've given them up for the most part.  I'll have a salad instead of a sandwich, and skip the bread basket as it gets passed around the table.  Sometimes, though, I will use an old recipe with a Gluten-Free substitution - ONLY, though, if it is really good.

Here I used Gluten-Free bread crumbs, and though the consistency is a little different, I modified the recipe to accommodate their floury texture.  Instead of doing a flour -> egg -> crumb routine, I simply put the fish in the crumbs first, then the egg, then back into the crumbs.

I used some halibut that I had in the freezer, and sliced it when it was nearly, but not quite, thawed.  This made it easy to cut and the shape held up really well.  Salt and pepper the crumbs if you like, and use a vegetable oil on med-high heat.