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Cod: Crispy Fish Sticks with Tartar Sauce

Source of Recipe


America's Test Kitchen: Fast & Fresh



List of Ingredients



• 4 slices hearty white sandwich bread, torn into large pieces
  
• 16 saltine crackers
  
• ½ cup all-purpose flour
  
• 2 large eggs
  
• 1 cup mayonnaise
  
• 2 pounds boneless, skinless cod, cut into 1-inch-thick strips
  
• Salt and pepper
  
• ¼ cup finely chopped dill pickles, plus 1 Tbsp pickle juice
  
• 1 Tbsp capers, drained and minced
  
• 1 cup vegetable oil
  






Instructions



1. Adjust oven rack to middle position and heat oven to 200° F.
   Pulse bread and saltines in food processor to fine crumbs; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with ¼ cup mayonnaise in third shallow dish.
   
   
2. Pat fish dry with paper towels and season with salt and pepper. One at a time, coat fish strips lightly with flour, dip in egg mixture, and then dredge in crumbs, pressing on both sides to adhere. Transfer breaded fish to plate.
   Combine remaining ¾ cup mayonnaise, pickles, pickle juice and capers in small bowl and set aside.
   
   
3. Heat ½ cup oil in large nonstick skillet over medium heat until just smoking. Fry half of fish strips until deep golden and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining oil and fish.
   Serve with tartar sauce.
   
   Serves 4