Fancy Fish Sticks
photo by 2Bleu
- Ready In:
- 40mins
- Ingredients:
- 21
- Yields:
-
12 fishsticks
- Serves:
- 4
ingredients
- 1⁄4 cup low-fat mayonnaise
- 1⁄4 cup fat free sour cream
- 1 tablespoon creole mustard
- 2 teaspoons fresh lime juice
- 1⁄2 teaspoon cajun seasoning
- cooking spray
- 1 tablespoon canola oil
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup lager style beer
- 1 1⁄2 tablespoons creamy mustard
- 1 tablespoon fresh lime juice
- 2 large egg whites
- 1 large egg
- 2⁄3 cup panko breadcrumbs
- 1⁄3 cup pumpkin seeds
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground chipotle chile pepper
- 1 lb halibut, cod or 1 lb pollack fish fillet, cut into 4x1 inch pieces
- 1⁄4 teaspoon kosher salt
- 4 lime wedges
directions
- Combine the first 5 ingredients in a small bowl, stirring with a whisk.
- Cover and chill.
- Preheat oven to 425 degrees.
- Coat a baking sheet with cooking spray, and spread evenly with oil, and heat in oven for 12 minutes.
- In a shallow dish combine flour and black pepper.
- In another shallow dish, combine 1/2 cup beer, mustard blend, lime juice, egg whites, and egg, and stir until foamy.
- Place panko, pumpkinseeds, cumin, and chipotle pepper in a food processor, and pulse 20 timesor until coarse crumbs form.
- Place panko mixture into a shallow dish.
- Sprinkle fish evenly with salt.
- Working one piece at a time, dredge fishin flour mixture, then dip in egg mixture and dredge in panko mixture until completely covered.
- Remove preheated bsking sheet from oven, place fish on pan, and return to oven, Bake 425 degrees for 15 minutes or until fish flakes easily with fork, turning once.
- Serve with sauce and lime wedges.
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Reviews
-
Man, these were terrific! I made them with homemade corn tortillas for fish tacos. I used tilapia for the fish. and for the sauce I used old bay for the Cajun spice. Added the salt right to the flour mixture. Used lemon for the lime. Didn't have pumpkin seeds, so I used a bit of pumpkin pie spice. Not substantial changes, just used what was on hand. The sauce and use of panko really made the fish pop! Thanks for sharing a keeper recipe.
RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>