25 Jul Fancy Fish Sticks
It was over a year ago that I wrote a blog on my sons’ eating habits and their preferences for frozen fish sticks. While their food preferences continue to develop and change, I have this recipe at the ready for a night when the boys want to join me in the kitchen and make homemade fish sticks.
- 1/4 cup mayonnaise with olive or canola oil
- 1/4 cup sour cream
- 1 tablespoon Creole mustard
- 2 teaspoons fresh lime juice
- 1/2 teaspoon Cajun seasoning
- Cooking spray (I like to use canola oil spray)
- 1 tablespoon canola oil
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chicken stock
- 1 1/2 tablespoons creamy mustard blend (such as Dijonnaise)
- 1 tablespoon fresh lime juice
- 2 large egg whites
- 1 large egg
- 1 cup panko (Japanese breadcrumbs)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1 pound halibut or other lean white fish fillets (such as cod or pollack), cut into 4 x 1-inch pieces (about 12 pieces)
- 1/4 teaspoon kosher salt
- 4 lime wedges
- Combine first 5 ingredients in a small bowl, stirring with a whisk. Cover and chill.
- Preheat oven to 425°.
- Coat a baking sheet with cooking spray, and spread evenly with oil; heat in oven 12 minutes.
- Combine flour and black pepper in a shallow dish. Combine 1/2 cup chicken stock, mustard blend, lime juice, egg whites, and egg in a shallow dish; stir with a whisk until foamy. Place panko, cumin, and chipotle pepper in a food processor; pulse 20 times or until coarse crumbs form. Place panko mixture in a shallow dish.
- Sprinkle fish evenly with salt. Working with one piece at a time, dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture until completely covered.
- Remove preheated baking sheet from oven; place fish on pan, and return to oven. Bake at 425° for 15 minutes or until fish flakes easily with fork, turning once. Serve immediately with sauce and lime wedges.
- Sustainable Choice: If Pacific halibut is not available, you can use Alaskan pollack and U.S. Pacific cod as alternatives.
This recipe was adapted from Cooking Light, the original can be found here.