2 lbs skinless cod fillets, cut into 1-inch wide strips
Salt and pepper
½ cup all-purpose flour
2 large eggs
1 cup mayonnaise
1 ¼ cups Panko breadcrumbs
¼ cup finely chopped dill pickles, plus 1 tablespoon pickle juice
1 tablespoon drained capers, rinsed and minced
1 cup vegetable oil
Instructions
Spread flour in shallow dish. Beat eggs with ¼ cup mayonnaise in second shallow dish. Spread Panko bread crumbs in third shallow dish.
Pat cod dry with paper towels and season with salt and pepper. Working with 1 cod strip at a time, dredge cod strips in flour, dip in egg mixture, and then coat with breadcrumbs, pressing gently to adhere. Transfer breaded cod to plate.
Combine remaining ¾ cup mayonnaise, pickles, pickle juice, and capers in bowl and set aside.
Heat the oil in a 12-inch non-stick skillet over medium heat. Fry half of the cod strips until deep golden and crisp, about 1-2 minutes per side. Drain on paper towel-lined plate. Repeat with the remaining cod strips.
Transfer browned cod strips on a baking sheet lined with foil. Bake at 350°F for 15 minutes or until the cod strips are cooked through.
Serve with tartar sauce.
Enjoy!
Notes
Recipe adapted from “America’s Test Kitchen: The Best Simple recipes”.
Recipe by Salu Salo Recipes at https://salu-salo.com/crispy-fish-sticks-with-tartar-sauce/