Servings:4
With apologies to Mrs. Paul, homemade fish sticks are so much fresher-tasting than frozen. Paired with a quick-to-make tartar sauce, they’re a treat for kids and grown-ups alike.
betway电子竞技俱乐部
- 3/4 cup mayonnaise
- 3 Tbs. dill pickle relish, drained
- 1 Tbs. chopped capers
- 1 Tbs. fresh lemon juice
- 1/2 cup all-purpose flour
- 1 Tbs. Old Bay Seasoning
- Kosher salt
- 2 large eggs
- 1-1/2 cups plain panko
- 1-1/2 lb. fresh or thawed cod loin fillets, cut into strips about 1 inch by 3 inches
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- Lemon wedges, for serving
Nutritional Information
- Calories (kcal) : 700
- Fat Calories (kcal): 470
- Fat (g): 53
- Saturated Fat (g): 13
- Polyunsaturated Fat (g): 26
- Monounsaturated Fat (g): 13
- Cholesterol (mg): 175
- Sodium (mg): 1160
- 碳水化合物(克):22
- Fiber (g): 1
- Sugar (g): 1
- Protein (g): 32
Preparation
- 在一个小碗,将the mayonnaise, relish, capers, and lemon juice. Refrigerate until ready to serve.
- In a shallow bowl, combine the flour, Old Bay, and 1/2 tsp. salt. in another shallow bowl, beat the eggs with 1 Tbs. water. Put the panko in a third shallow bowl.
- Take one piece of fish, toss it in the flour, dip it in the egg, then roll it in the panko. Set it on a plate or baking sheet. Repeat with the remaining fish.
- Heat 2 Tbs. butter and 2 Tbs. oil in a large skillet over medium-high heat. In three batches, add the breaded fish. Cook, flipping once, until golden brown on both sides, about 5 minutes. (The fish sticks should be opaque at their center.) Transfer to a paper-towel-lined plate and keep warm. Repeat with the remaining fish, butter, and oil. Sprinkle with salt, and serve with the tartar sauce and lemon wedges.
Reviews
Rate or Review
Reviews (4 reviews)
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lynnebair| 02/23/2019Love the recipe but appreciate the advice about using canola oil rather than butter.
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JMNM| 02/09/2019
I made this tonight and followed the recipe exactly using butter and OLIVE oil with fantastic results. My husband went back for thirds!
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user-6312990| 02/08/2019
Butter has a smoking point of 300 degrees; canola oil has a smoking point of 450 degrees. Combine the two and the resulting smoking point is still 300 degrees. Just use oil for something like this, or you'll end up with either burnt butter or greasy pale fish sticks.
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kcuff| 02/01/2018
I liked the crust and the fish, but I wasn't sure about the oil and butter combo to fry them. The butter was burned by the time the crust was brown. I had a smoky mess in the house for each batch.
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