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Panko-crusted fish sticks Recipe

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This recipe for Panko-crusted fish sticks, by , 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!

Thomas Perritte


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

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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