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Fried Fish Sticks with Buttermilk Ranch Dipping Sauce

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"While these fish sticks may take you back to your childhood memories of Friday lunches in the school cafeteria, they are always a hit with the grown-ups. They are also fun to dunk in homemade Buttermilk Ranch Dipping Sauce. When you're finished with these, treat yourself and go outside for recess."

List of Ingredients

â—¦ 1 cup all-purpose flour
â—¦ 1 Tbsp chili powder
â—¦ ½ tsp kosher salt
â—¦ ¼ tsp freshly ground black pepper
â—¦ 3 large eggs
â—¦ ¼ cup buttermilk
â—¦ 2 cups panko breadcrumbs
â—¦ 2 pounds cod fillets, cut lengthwise into 1-inch-wide strips
â—¦ 1½ cups vegetable oil, divided
â—¦ Buttermilk Ranch Dipping Sauce (recipe follows), for serving


Recipe

In a medium bowl, combine the flour, chili powder, salt and pepper. In a separate medium bowl, whisk together the eggs and buttermilk. In a third medium bowl, place the breadcrumbs.

Working in batches, dip a fish strip into the flour mixture, the egg mixture, and the breadcrumbs in that order. Transfer the battered fish strip to a baking sheet and repeat this process with the remaining fish.

In a large skillet over medium-high heat, heat ¾ cup of the oil until it shimmers. Working in batches, cook the fish strips for 3 to 4 minutes, until they are golden brown. Flip the fish and continue cooking for an additional 3 minutes, or until golden brown. Transfer to a paper towel-lined baking sheet to drain, and set aside in a warm place. Repeat this process until all the fish has been cooked, adding ¾ cup of the oil to the pan for each batch. Transfer the fish strips to a serving platter and serve immediately with the ranch sauce on the side.


Makes 6 servings


Buttermilk Ranch Dipping Sauce:
â—¦ ½ cup buttermilk
â—¦ ½ cup mayonnaise, such as Duke's
â—¦ ¼ cup sour cream
â—¦ 2 cloves garlic, finely minced
â—¦ 2 Tbsp chopped chives
â—¦ 1½ tsp chopped fresh dill
â—¦ 1 tsp chopped flat-leaf parsley
â—¦ 1 tsp freshly squeezed lemon juice
â—¦ 2 dashes Tabasco
â—¦ Kosher salt and freshly ground black pepper, to taste

In a small mixing bowl, combine all the ingredients and mix thoroughly. Taste and add salt and pepper as needed. Refrigerate for a minimum of 2 hours before serving. Store in the refrigerator in an airtight container for up to 4 days.


Makes 1¼ cups