Halibut was used in this recipe. It’s firm, white, tender, and cuts clean to make perfect fish sticks. The major drawback is price. These fish sticks were not cheap. So, use another firm white fish, such as cod, if you can’t find halibut on sale.
Fish Sticks:
- 1 pound (450g) firm white fish, such as halibut
- salt and pepper
- 1/3 cup (50g) unbleached all-purpose flour
- 1-2 eggs, lightly beaten
- 1 cup (100g) panko breadcrumbs
- pinch cayenne pepper
- 2-4 tablespoons oil
- 1-2 tablespoons butter
- tartar sauce (recipe follows)
- french fry dipping sauce (now that I’ve lived in Utah, ketchup just won’t do)
1. Cut fish into 4 inch, by 3/4 inch, by 3/4 inch strips. Pat dry. Season with salt on all sides.
2. Set out shallow trays. Fill the first with flour and mix in a teaspoon of salt. Fill the second with the beaten eggs. Fill the final with panko, and mix in a teaspoon of salt, and a pinch of cayenne pepper.
3. Working with two or three pieces at a time, dredge the fish in the flour, and tap off excess. Coat in egg, and finally in the panko mixture. Place in another tray until ready to cook.
4. Set a large nonstick skillet over medium heat. Add a tablespoon of oil with 1/2 tablespoon of butter. Cook 4 to 5 fish sticks at a time, rotating in the oil until golden brown on all sides and cooked through. Drain on paper towels.
Tartar Sauce:
- 1/4 cup (4 tablespoons) mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 3-5 small pickles, finely chopped
Chips (oven fries):
1. Preheat oven to 450 degrees (230 degrees celsius) In a large glass bowl, toss potatoes with a pinch of salt and 1 tablespoon of olive oil. Cover with plastic wrap. Microwave for 3-5 minutes on high. Stir halfway through heating time.
2. In a small bowl, mix together starch, 1 teaspoon kosher salt, pepper, rosemary, and cayenne pepper. Pour over heated potatoes, and toss to coat.
3. Coat a baking sheet with remaining 2 tablespoons of oil. Place potatoes on the oiled baking sheet, and roast for 15 minutes. Turn each potato over, return to the oven for an additional 15 minutes, or until crisp and golden brown.
Dipping Sauce for Chips:
- 4 large Yukon Gold potatoes, cut into 1/2 inch rounds
- pinch kosher salt
- 3 tablespoons olive oil
- 3 tablespoons corn starch
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon ground rosemary
- pinch cayenne pepper
- oven fries sauce (recipe follows)
1. Preheat oven to 450 degrees (230 degrees celsius) In a large glass bowl, toss potatoes with a pinch of salt and 1 tablespoon of olive oil. Cover with plastic wrap. Microwave for 3-5 minutes on high. Stir halfway through heating time.
2. In a small bowl, mix together starch, 1 teaspoon kosher salt, pepper, rosemary, and cayenne pepper. Pour over heated potatoes, and toss to coat.
3. Coat a baking sheet with remaining 2 tablespoons of oil. Place potatoes on the oiled baking sheet, and roast for 15 minutes. Turn each potato over, return to the oven for an additional 15 minutes, or until crisp and golden brown.
Dipping Sauce for Chips:
- 3 tablespoons mayonnaise
- 2 teaspoons ketchup
- pinch cayenne pepper
- pinch of paprika
Enjoy!!!
