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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Panko-crusted fish sticks Recipe

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This recipe for Panko-crusted fish sticks is from Thomas's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. 2%reduced -fat milk
2 large eggs, lightly beaten
1 lbs. Halibut fillets, cut into 20 (1in.) strips
1 c. Panko
3/8 tsp. Kosher salt
3/8 tsp. Freshly ground black pepper
2 Tbsp. Canola oil, divided
1/4 c. Light sour cream
3 Tbsp. Canola mayonnaise
2 Tbsp. Finely chopped bread -n- butter pickles
2 tsp. Minced Capers
Directions:
Directions:
Combine milk and eggs in a large bowl; add fish and toss gently to coat.
Place panko, 1/4 tsp. Salt, and 1/4 tsp. Pepper in a large ziptop bag.
Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
Heat a non stick skillet over medium-high heat. Add 1 Tbsp.
Oil to pan; swirl to coat. Add half of fish ; cook 4 mins 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 remaining 1/8 tsp. Pepper in a small bowl.
Serve sauce with fish.

 

 

 

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