Fish sticks have been a family mainstay for many years. Today's recipe is a healthier and tastier alternative to the frozen, tasteless, traditional fish sticks. It comes from this month's edition of COOKING LIGHT.
PANKO-CRUSTED FISH STICKS
1 tbsp. 2% reduced-fat milk
2 large eggs, lightly beaten
1 lb. halibut filets, cut into 20 1 inch strips
1 cup Panko(Japanese breadcrumbs)
3/8 tsp. kosher salt, divided
3/8 tsp. freshly ground black pepper, divided
2 tbsp, canola oil, divided
1/4 cup light sour cream
3 tbsp. canola mayonnaise
2 tbsp. finely chopped bread-and-butter pickles
2 tsp. minced capers
Combine milk and eggs in a large bowl; stir with a whisk. Add fish and toss gently to coat. Place panko, 1/4 tsp. salt, and 1/4 tsp. pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
Heat a large non-stick skillet over medium-high heat. Add 1 tbsp. oil to pan; swirl to coat. add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tbsp. oil and remaining fish.
Combine sour cream, mayonnaise, pickles,capers, remaining 1/8 tsp. salt and 1/8 tsp. pepper in a small bowl. Serve sauce with fish.
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