Fish Sticks With Tartar Sauce Recipes

FISH STICKS WITH TARTAR SAUCE

Steps:

• For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F.
• Heavily sprinkle the fish sticks on both sides with salt and pepper. Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls. Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko.
• Fry the fish until golden in color, about 3 minutes per side. Set on a paper towel to drain the excess oil.
• For the tartar sauce: Place the mayonnaise, chopped pickles, capers, white wine vinegar and grain mustard in a blender and process until smooth. Serve with the fish sticks.

FISH STICKS WITH TARTAR SAUCE

Steps:

• Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
• Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce.
• Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.