Wednesday, June 2, 2010

Fish Sticks! And some darn good sauce.

My husband kept asking for fish the nasty frozen ones in the box (no offense if you're into that kind of thing. I'm not). So this was my compromise. I was thinking I'd make them just once to appease him, but oh my gosh they are so good! As in make them once a week good. I have to say I think the homemade dipping sauce does put them way over the deliciousness edge. It is crucial.

2-3 tilapia fillets, sliced longways into strips (each fillet should yield 3-4 strips)
1/3 cup flour, mixed with 1 tablespoon seasoned salt (Lowry's is great)
1 egg beat with 1 tablespoon water
Panko bread crumbs, start with about a cup and add more if you need
Olive oil for frying

set up three shallow bowls in this order: seasoned flour, egg, panko
do an assembly line with your fish sticks by first coating them with the flour (shake off excess), then dip them in the egg, then roll in panko
Fry in olive oil over med-high heat until browned all over
remove to paper towel lined plate and season with some coarse salt while still hot

1/2 cup mayo (home made or good quality like Hellmans)
1/4 cup sour cream
1 green onion chopped
1 small clove garlic, finely minced or grated on microplane
minced fresh parsley and or dill
small squeeze of lemon juice
chopped capers or grated pickle
salt and pepper to taste
mix all together in small bowl and taste to adjust to your liking


  1. I would also advise adding some horseradish and some nice, French whole grain mustard to the sauce.

  2. i use a similar sauce without capers or pickles for a sweet potato fry dipping sauce. delicious!