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Fancy Fish Sticks


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  • 1/4 cup reduced fat mayo
  • 1/4 cup fat free sour cream
  • 1 TBSP creole mustard (zatarains)
  • 2 tsp fresh lime juice
  • 1/2 tsp cajun seasoning
  • 1 TBSP canola oil
  • 1/2 cup all purpose flour
  • 1/4 tsp fresh pepper
  • 1/2 cup larger style beer
  • 1 1/2 TBSP creamy mustard (dijon)
  • 1 TBSP fresh lime juice
  • 2 large egg whites
  • 1 large egg
  • 2/3 cup panko
  • 1 tsp ground cumin
  • 1/2 tsp ground ghiptole chile pepper
  • 1 pound halibut or other lean white fish (cod, pollack) cut into 4 1 inch pieces, about 12 pieces
  • 1/4 tsp kosher salt
  • 4 lime wedges



Step 1

Combine first 5 ingredients in small bow, cover and chill

preheat oven to 425

coat baking sheet with cooking spray and spread evenly wth oil, heat in over 12 minutes

combine flour and pepper in shallow dish.

combine 1/2 cup beer, mustard blend, lime juice, egg whites and egg in shallow dish, stir with whisky til foamy. Place panko cumin and chiptole in food processor, pulse 20 times, coarse crumbs. put in shallow dish

Sprinkle fish evenly with salt. Working dredge fish in flour mix, dip in egg mix and dredge in panko mix til covered

remove preheated baking sheet, place fish on pan, return to oven, bake 425 for 15 mins til flaky, turning once.

Serve with sauce and lime

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