Loading ...Commercial fish sticks are loaded with fillers and preservatives. Make your own and you can avoid all that. I’ll often double this recipe and freeze half, so I have healthy fish sticks on hand for Noemi for busy nights. Just heat frozen fish sticks in the oven at 400 for about 15 minutes, or until cooked through.
2 tablespoons cilantro, minced
2 tablespoons mayonnaise
1 serrano pepper, seeded and minced
1 clove garlic, peeled, smashed and finely minced
Sea salt and freshly ground pepper
1 cup lowfat buttermilk
1 egg, lightly beaten
1-1/2 cups panko bread crumbs, preferably organic
1/4 cup whole wheat flour
3 tablespoons canola oil
1 pound halibut fillets (or other firm, white fish), cut across the grain into 1-inch strips
To prepare aioli, combine first 4 ingredients with a pinch of salt and pepper.
Whisk together buttermilk and egg in a shallow dish. Combine panko breadcrumbs, flour, salt, and pepper in Ziploc bag.
Just before cooking, dip fish in milk mixture and add to crumb bag. Shake well, pressing the crumbs into the fish.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. When oil is hot, add half the fish to the pan, leaving enough room between pieces for air to circulate. Cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove to a plate lined with paper towel. Heat remaining 1 tablespoon of oil and cook remaining fish.
Serve with tartar sauce and lemon wedges.
Serves 4
