Wednesday, September 22, 2010


YES, you read the title right...Fish Sticks. I have been asked for more halibut dishes and this is surely one everybody will love and moves so much further than my childhood memories of Gorton's fish sticks on Friday nights during lent. The simple egg wash and panko breadcrumbs keeps the breading very light and crunchy.

This dish makes a great appetizer so simple, but is a perfect main course with some great sides. You really need to use a firm fish so halibut is perfect, cod would work as well. I am allergic to dill so I substitute italian parsley.
1-1/2 lbs of 3/4 in halibut cut into 3" x 1" strips
1-1/4 cup panko breadcrumbs
1 large egg
3 tbl olive oil
1/2 cup mayonnaise
2-1/2 tbl fresh chopped dill
2 tbl drained capers
2 tbl chopped fresh chives
2 tbl finely chopped dill pickles plus 1 tbl juice from jar
For the sauce: combine mayonnaise, dill, capers, chives, pickles and juice. Season with pepper. Cover and chill.
For the halibut: spread breadcrumbs on a plate and whisk egg in a small bowl. Sprinkle fish with salt and pepper. In batches, coat fish with egg, then panko and shake off excess. Heat 1-1/2 tbl of olive oil in a large saute pan over medium heat. Add half the fish sticks and cook until fish is opaque in the middle and the crust is golden brown on all sides. Repeat with remaining oil and fish. Cover and keep warm until all fish is cooked. Serve with tartar sauce.
These are delicious, so very easy and MUCH healthier than your frozen food options!


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