Panko-Crusted Fish Sticks
You're Feeding Your...
Not familiar with What Are YOU Feeding? Learn more about it here
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
- ¼ cup light sour cream
- 3 Tbsp. canola mayonnaise
- 2 Tbsp. finely chopped bread-and-butter pickles
- 2 tsp. 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