Snack Attack Recipe

Prepare and bread

Unwrap mozzarella sticks and cut each in half if desired for smaller portions. Set up three shallow bowls: one with flour, one with beaten eggs mixed with 2 tablespoons milk, and one with breadcrumbs combined with Italian seasoning, garlic powder, salt, and pepper. Working quickly to avoid melting, dredge each cheese stick in flour (shake off excess), dip into egg mixture, then coat thoroughly in breadcrumbs. For extra-crisp, double-dip: return to egg and breadcrumb for a second coat. Place breaded sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (this helps prevent leakage during frying).

Fry

Fill a heavy pot or deep fryer with oil to a depth of about 2–3 inches and heat to 350°F (175°C). Fry frozen cheese sticks in batches (do not overcrowd) 1–2 minutes until golden brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Serve immediately with warm marinara sauce.

Marinate

Place the fish pieces in a bowl and pour buttermilk and hot sauce (if using) over them. Toss to coat and let sit 10–15 minutes while you prepare coatings. This tenderizes and flavors the fish.

Coat

In a shallow dish combine flour, cornstarch, paprika, onion powder, cayenne, salt and black pepper. In another bowl whisk the egg. In a third dish place breadcrumbs. Remove fish from buttermilk, let excess drip, then dredge each piece in the seasoned flour mixture, dip into beaten egg, and press into breadcrumbs to coat completely. Place on a tray and let rest 5 minutes to set.

Fry

Heat oil to 350–360°F (175–180°C). Fry fish bites in batches 2–3 minutes until golden brown and cooked through (internal temp ~145°F / 63°C) and coating is crisp. Do not overcrowd. Drain on a wire rack or paper towels. Serve hot with tartar sauce and lemon wedges.

Batter and breading

Whisk together flour, cornmeal, garlic powder, paprika, salt, and pepper in a shallow bowl. In another bowl whisk buttermilk with the egg. Pat pickle chips dry with paper towels. Dip each pickle chip into the buttermilk-egg mixture, then dredge in the flour-cornmeal mix, pressing to adhere. Place on a tray while oil heats.

Fry

Heat oil to 350°F (175°C). Fry pickles in small batches 1.5–2 minutes until golden and crisp. Remove and drain on paper towels. Serve warm with ranch dressing.

Slice and soak

Peel and slice onions into 1/3–1/2-inch rings. Separate into individual rings. Soak rings in buttermilk (or milk) for 10 minutes to mellow flavor and help batter stick.

Make batter

Whisk together flour, cornstarch, baking powder, salt, and pepper in a bowl. Gradually whisk in beer or water until a smooth, slightly thick batter forms (like heavy cream). Let batter rest 5 minutes.

Coat and fry

Heat oil to 375°F (190°C) for a lighter, crispier onion ring. Drain onion rings briefly, then dip each ring into the batter, allowing excess to drip off, and gently lower into hot oil. Fry in batches 2–3 minutes until golden brown. Drain on a wire rack or paper towels. Sprinkle with a little extra salt while hot and garnish with chopped parsley if desired. Serve with ranch or your favorite dipping sauce.

Warm marinara sauce and tartar sauce slightly if preferred. Arrange cheese sticks, shark bites, fried pickles and onion rings on a large platter or divided serving board so guests can sample everything. Place dips in small bowls around platter and add lemon wedges. Garnish with chopped parsley. Serve immediately while items are hot and crispy.