Panko crusted fish sticks

By á-2240

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

Preparation

Step 1

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.