Panko-Crusted Fish Sticks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These fish sticks are easy, kid-friendly and coated in crunchy panko breakcrumbs. Don't forget to serve with the dipping sauce and lemon wedges for a great weeknight dinner. Ingredients:
1 tablespoon 2% reduced-fat milk |
2 large eggs, lightly beaten |
1 pound halibut fillets, cut into 20 (1-inch) strips |
1 cup panko (japanese breadcrumbs) |
3/8 teaspoon kosher salt, divided |
3/8 teaspoon freshly ground black pepper, divided |
2 tablespoons canola oil, divided |
1/4 cup light sour cream |
3 tablespoons canola mayonnaise |
2 tablespoons finely chopped bread-and-butter pickles |
2 teaspoons minced capers |
Directions:
1. Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish.
3. Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.
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