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.

Ingredients

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

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
Carbohydrates (g): 22
Fiber (g): 1
Sugar (g): 1
Protein (g): 32

Preparation

In a small bowl, combine 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.

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Reviews (4 reviews)

lynnebair | 02/23/2019
Love the recipe but appreciate the advice about using canola oil rather than butter.
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!
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.
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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What We're Cooking Now

Name: Fish Sticks with Quick Tartar Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 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