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Fish Sticks with Quick Tartar Sauce

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.


  • 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


  • 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.


Rate or Review


  • 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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