Fish Sticks for Grown-Ups with Scott Clark

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:
Perfect Fried Haddock, Halibut or Cod Fish Sticks
Homemade Mayo with Umami Oil
Kimchi-Spiked Mayonnaise
DIY Everything Seasoning

Description:
We think you should have fish sticks for dinner. A little surprised to hear that from Milk Street? You shouldn’t be—when the fish “sticks” in question are cut from good-quality halibut, cod or haddock filets and prepared by Scott Clark, the Dad at Dad’s Luncheonette and author of the new book “Coastal: 130 Recipes from a California Road Trip.” Scott turns fish sticks into a decidedly grown-up affair by pairing them with kimchi-spiked mayonnaise, sprinkling them with super-savory DIY Everything seasoning, wrapping them up in sheets of nori and topping them with punchy marinated cucumber. They make a great weeknight dinner and an even better fish stick hand roll bar for your next party. Join Scott for a livestream class where you’ll learn to make all of these components—and even some sub-components, like the kombu, mushroom and garlic-infused oil that you’ll soon be using for everything from scrambled eggs to potato salad. Then, it’s time to tackle our fish. After discussing his favorite fishes for this dish, Scott will show you the knife skills you need to know to make successful fish sticks. He’ll equip you to approach frying at home with confidence and calm. Finally, he’ll put together a fish stick roll where each bite is perfect: crisp and juicy fish, creamy and spicy mayo, tender rice and crunchy cucumbers.

Use code MILK2025 to get 10% off your order of "Coastal" here.

About Scott: Scott Clark started his culinary career with a backpack full of his mother’s borrowed knives, big dreams, and a hunger for the craft of cooking. He cooked at Vidalia in Washington, DC, and at Restaurant Eve in Alexandria, Virginia, where the kitchen showcased the Chesapeake region’s ninety-seven bounties. In San Francisco’s Michelin-starred kitchens Benu and Saison, he came to know and deeply appreciate the harvest of Central California and, specifically, of Half Moon Bay. Clark is now the owner and operator of Dad’s Luncheonette and lives in Half Moon Bay with his daughter. He is the author of Coastal: 130 Recipes from a California Road Trip Hardcover (Chronicle Books).

Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:

• Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
• Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
• Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
• Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
• Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).
  

If you have any questions about this class, please don't hesitate to get in touch via [email protected].

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.