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.

Ingredients

• 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

Preparation

1. Combine first 5 ingredients in a small bowl, stirring with a whisk. Cover and chill.
2. Preheat oven to 425°.
3. Coat a baking sheet with cooking spray, and spread evenly with oil; heat in oven 12 minutes.
4. 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.
5. 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.
6. 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.
7. Sustainable Choice: If Pacific halibut is not available, you can use Alaskan pollack and U.S. Pacific cod as alternatives.