Fish Sticks with Tarter Sauce

fish-sticks

Not your elementary-school-cafeteria fish sticks (although I can’t be the only one who thought those were delicious, right?) this dish combines the best of children’s comfort food along with culinary sophistication.  I like to pair it with some roasted broccoli or corn, maybe a butter leaf salad and a Rosé or Sancerre white wine.

Fish Sticks with Tarter Sauce

Makes 4 servings

Tarter Sauce Ingredients:

3/4 cups mayonnaise

3 tablespoons pickle relish or finely chopped up pickles (sweet or dill both work great)

3 tablespoons drained capers

3 tablespoons fresh chives, finely chopped

salt and pepper to taste

Tarter Sauce Directions:

Mix all ingredients in a bowl, cover and chill until ready to use.

Fish Stick Ingredients:

2 large eggs

1 1/2 cup panko (Japanese breadcrumbs)

1 1/2 pounds firm-flesh whitefish like halibut or cod, about 3/4 inch thickness cut into 3 by 3/4  inch strips

salt and pepper

1/4 cup olive oil, divided (2 tablespoons + 2 tablespoons)

Fish Stick Directions:

Whisk eggs in a medium bowl with a fork and set aside.

Spread out panko breadcrumbs on a plate.

Season fish with a small amount of salt and pepper.

Working in 2 batches, coat fish slices in egg followed by panko breadcrumbs.

Heat 2 tablespoons of olive oil in a large, nonstick skillet over medium heat.  Add half of the fish sticks and cook, turning often, until crust is a nice golden brown color on all sides and fish is opaque in the center- about 3-5 minutes total frying time.

Transfer fish sticks to a plate and cover with foil to keep warm while you repeat these steps to make the second batch.  If needed, return the first batch to the pan when ready to serve to warm them up.

Serve fish sticks immediately with tarter sauce.

 

 

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