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Crispy Fish Sticks with Tartar Sauce

Source of Recipe

From "The Best Simple Recipes" by the Editors at America's Test Kitchen


Recipe Introduction

"Why settle for flavorless frozen fish sticks when you can make your own in less than 30 minutes? Adding saltines to the bread-crumb coating gives these fish sticks an extra-crunchy exterior, while the simple combination of dill pickles, pickle juice, minced capers, and mayonnaise makes for a quick homemade tartar sauce. Halibut, haddock, or catfish can be substituted for the cod."

List of Ingredients

◦ 4 slices hearty white sandwich bread, torn into large pieces
◦ 16 saltine crackers
◦ � cup all-purpose flour
◦ 2 large eggs
◦ 1 cup mayonnaise
◦ 2 pounds skinless cod fillets, cut into 1-inch-wide strips
◦ Salt and pepper
◦ � cup finely chopped dill pickles and 1 tablespoon pickle juice
◦ 1 tablespoon drained capers, minced
◦ 1 cup vegetable oil


Recipe

Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread and saltines in food processor to fine crumbs; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with � cup mayonnaise in third shallow dish.

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, then dredge in crumbs, pressing to adhere. Transfer breaded fish to plate.

Combine remaining mayonnaise, pickles, pickle juice, and capers in bowl and set aside.

Heat � cup oil in large nonstick skillet over medium heat until shimmering. 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






❧ Simple Side: Creamy Stovetop Mac 'n' Cheese

Cook 2 cups macaroni in salted boiling water until almost tender. Meanwhile, mix together 2 large eggs, � cup evaporated milk, 1 teaspoon dry mustard dissolved in 1 teaspoon water, � teaspoon salt, � teaspoon pepper, and � teaspoon hot sauce and set aside. Drain pasta and return it to pot. Over low heat, stir 4 tablespoons unsalted butter into macaroni until melted. Stir in egg mixture and 1 � cups shredded cheddar cheese. Gradually stir in � cup more evaporated milk and 1 � cups more shredded cheddar and cook until hot and creamy, about 5 minutes. Season with salt and pepper.

Serves 4