Panko-Crusted Fish Sticks
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4
|
20 minutes
|
$2.32
|
Ingredients
- 1 tablespoons 2% reduced fat milk
- 2 large eggs, lightly beaten
- 1 pound halibut fillets cut into 20 1 inch strips
- 1 cup panko (Japanese breadcrumbs)
- ⅜ teaspoons kosher salt, divided
- ⅜ teaspoons black pepper, divided
- 2 tablespoons canola oil, divided
- ¼ cup light sour cream
- 3 tablespoons canola mayonnaise
- 2 tablespoons finely chopped bread-and-butter pickles
- 2 teaspoons mixed capers
Directions
- Combine milk and eggs in a large bowl; stir with a whisk. Add fish and toss gently to coat. Place panko, ¼ teaspoon salt, and ¼ teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish.
- Combine sour cream, mayonnaise, pickles, capers, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper in a small bowl. Serve sauce with fish
Recipe provided by www.myrecipes.com
