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Ingredients
- 1 tablespoon milk
- 2 large eggs, lightly beaten
- 1 pound halibut fillets, cut into 20 (1-inch) strips
- 1 cup panko (Japanese breadcrumbs)
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil, divided
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons finely chopped bread-and-butter pickles
- 2 teaspoons minced capers
Details
Servings 4
Adapted from myrecipes.com
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 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish.
3. Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.
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REVIEWS:
They were ok, but super easy to make. Next time I would add some flavor to the panko bread crumbs. Probably garlic powder, oregano, thyme, and definitely more salt and pepper.
Just tried to make this recipe. I say tried because the breading would not stick to the fish. I bought tilapia rather then halibut, as the recipe suggested at the bottom of the page. The panko ended up sticking to itself rather than the fish. Ended up just dipping it in stuff I bought at the store. Disappointed.
Just made this tonight and we all loved it, even my almost 2-year-old. I made it with tilapia (that was what was fresh at my market today) and had no issues with the panko sticking or anything else. The tartar sauce was wonderful! I served this with couscous and green beans for a wonderful meal! I will definitely make this again, and I plan to try to freeze some as well. I'll post how that goes.
I tried to bake at 400 F but the panko did not brown despite spraying with olive oil. Will try at higher heat? I did not have much problem with the panko not sticking to the fish. I used a little sour cream instead of the milk in the eggs.
My family loved this--including my 3.5- 1.5-year olds. I used orange roughy. I didn't bother with the sauce; we all ate it with just the deliciously crunhy panko coating.
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