Jim requested Macaroni and Cheese be included in this week’s menu, and the first thing that popped into my head to go with it was fish sticks. When I actually said it aloud, I was told that it sounded like a good match. I Googled about, and landed on this recipe from Life’s Ambrosia. It looked like it would fit the bill, and I thought it would only be fitting if I used her tartar sauce recipe as well. So, our Sunday dinner was a complete “throw-back” meal from childhood: macaroni and cheese, fish sticks and tartar sauce, sweet potato fries, and steamed broccoli.
These turned out great. Nice and crunchy without needing to deep fat fry. The sauce was great too, as it provided a great tangy balance to the fish.
- 1 pound firm white fish fillet such as halibut, cod, or orange roughy, skin removed if present, cut into 3″ x ½” sticks
- ½ cup milk or buttermilk
- 2/3 cup plain bread crumbs
- 2/3 cup panko bread crumbs
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- non-stick spray
- 1 lemon cut into wedges
- ¾ cup mayonnaise
- 1 tablespoon capers, drained
- 1 tablespoon minced yellow onion
- 2 tablespoons sweet pickle relish
- 2 teaspoons minced dill pickle
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- Preheat oven to 400 degrees.
- Pour milk into one bowl.
- In another bowl combine plain bread crumbs, panko bread crumbs, kosher salt and pepper.
- Season fish sticks with salt and pepper. Dip the fish sticks into milk and then dredge in bread crumb mixture to coat completely. Place on plate. Let stand 5 minutes.
- Spray a baking sheet with non-stick spray. Place in oven for 3 minutes to warm.
- Remove prepared baking sheet from oven, place fish sticks on sheet. Bake for 10 minutes. Turn. Bake for another 10 minutes or until fish flakes easily.
- Turn on the broiler and broil for 2-3 minutes or until fish browns.
- Transfer to serving platter with lemon wedges. Serve.
- Combine all ingredients together in a bowl. Refrigerate for at least 1 hour.