Van de Kamp's Seafood started in 1915 with a potato chip stand. In 1930, the business expanded into restaurants featuring batter-fried halibut. From there the company started a frozen fish line focused on crunchy fish fillets and fish sticks. Today its fish sticks are made from a 100 percent whole white Alaskan pollock fish fillet covered in a wheat flour breading. To ensure quality and food safety, Van de Kamp's offers specific cooking instructions for its product. When followed correctly, the fish sticks should come out crisp and cooked through.
Preheat the oven to 425 degrees F.
Remove the fish sticks from the freezer when the oven is preheated; do not thaw the fish sticks beforehand.
Cut open the plastic pouch containing the fish sticks with a pair of sharp, clean kitchen shears.
Lay the fish sticks evenly on a baking sheet; do not overlap the fish sticks.
Place the baking pan in the oven on the middle rack.
Cook the fish sticks for about six minutes.
Turn the fish sticks over gently with a pair of tongs.
Cook the fish sticks for about another six minutes, or until the fish sticks are browned and crisp.
Remove the fish sticks from the oven and let them sit for three minutes before serving.
Serve the fish sticks with tartar sauce, ketchup, honey mustard or a sauce made of equal parts ketchup and hot sauce.
Use Van de Kamp's fish sticks in fish tacos. Just place the cooked fish sticks in tortillas and top with coleslaw, sour cream, avocado and shredded cheese.
Refrigerate any fish sticks you do not eat.
Do not heat in a microwave or a toaster oven.
Do not refreeze the fish sticks.