Halibut Fish Sticks With Dill-Caper Tartar Sauce

This is from the current Bon Appetit magazine, in the Fast Easy Fresh section. I fixed it for dinner tonight and we really enjoyed it. The coating is crispy and satisfying, and the tartar sauce is very good. I hope you try it and enjoy it as much as we did!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup mayonnaise
• 2 1⁄2 tablespoons  chopped fresh dill (I used about 2 t dried)
• 2  tablespoons  drained capers
• 2  tablespoons  chopped fresh chives
• 2  tablespoons  finely chopped  cornichons or 2  tablespoons dill pickles, plus 1 T pickle juice
• 1 1⁄4 cups panko breadcrumbs
• 1  large egg
• 1 1⁄2 lbs halibut fillets, cut into 3 inch strips
• 3  tablespoons olive oil

Directions

1. Mix first 5 ingredients in a bowl. Season with pepper.
2. Cover and refrigerate tartar sauce.
3. Spread panko on a plate,.
4. Whisk egg in a small bowl.
5. Sprinkle fish with salt and pepper.
6. Working in batches, coat fish with egg, then panko. Shake off excess.
7. Heat 1 1/2 T olive oil in a large skillet over medium heat.
8. Add half the fish and cook, turning often (I only turned once and got a very nice crust), about 4 minutes total.
9. Transfer to a plate and keep warm. Repeat with remaining fish and oil.
10. Serve with tartar sauce.