Panko crusted fish sticks

Panko crusted fish sticks
Panko crusted fish sticks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    . Tbsp. milk

  • 2

    large eggs, lightly beaten

  • 1

    pound halibut fillets, cut into 20 (1- inch) strips

  • 1

    cup panko breadcrumbs

  • 3/8

    tsp. kosher salt, divided

  • 3/8

    tsp. freshly ground pepper

  • 2

    tbsp. canola oil, divided

  • 1/4

    cup light sour cream

  • 3

    tbsp. canola mayo

  • 2

    tbsp. Finley chopped bread and butter pickles

  • 2

    tsp. 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 tsp. salt, and 1/4 tsp. pepper in a large zip lock bag. Add fish to panko mixture, seal bag. Shake bag gently to coat fish. 2. Heat a large non- skillet over med- high heat. Add 1 tbsp. oil to pan, swirl to coat. Add half of fish; cook 4 min or until done, turning occasionally to brown all sides. Repeat. 3. Combine sour cream, mayo, pickles, capers, remaining 1/8 tsp. salt, and remaining 1/8 tsp. pepper in a small bowl. Serve sauce with fish.

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