Halibut Fish Sticks with Dill-Caper Tartar Sauce
This month we have a Bon Appetit recipe from the June 2010 issue, Halibut Fish Sticks with Dill-Caper Tartar Sauce. Yes fish sticks. With a set of two and a half year old twins in the house this is just the thing for a kid friendly satisfying dinner. So here is Winter Park Lodging Company’s recipe of the month.
A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, they’re sautéed rather than deep-fried.
June 2010
Ingredients
- 1/2 cup mayonnaise
- 2 1/2 tablespoons chopped fresh dill
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped cornichons or dill pickles plus 1 tablespoon pickle juice from jar
- 1 1/4 cups panko (Japanese breadcrumbs)
- 1 large egg
- 1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3×3/4-inch strips
- 3 tablespoons olive oil, divided
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INGREDIENT TIP
The panko (Japanese breadcrumbs) for the fish sticks can be found in the Asian foods section of some supermarkets, as well as at Asian markets.
Preparation
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Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce. Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.
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Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.
4 SERVINGS
- PREP: 30 minutes
- TOTAL: 30 minutes
Yum, Yum, Yum! Great fish sticks and the kids love them.
