Panko-Crusted Fish Sticks

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4
20 minutes
$2.32

Ingredients

For Fish:
  • 1 pound halibut fillets, cut into 20, 1 inch strips
  • 1 Tbsp.s 2% reduced fat milk
  • 2 large eggs, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • ⅜ tsp. kosher salt, divided
  • ⅜ tsp. black pepper, divided
  • 2 Tbsp. canola oil, divided
For Sauce:
  • ¼ cup light sour cream
  • 3 Tbsp. canola mayonnaise
  • 2 Tbsp. finely chopped bread-and-butter pickles
  • 2 tsp. mixed capers

Directions

  1. 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
  2. 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.
  3. 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