FISH STICKS WITH TARTER SAUCE ENJOY DAN:

                  CRISPY FISH STICKS WITH TARTER SAUCE by CHEF DAN:

Serves 4

 

INGREDIENTS;

1-1/2-pounds skinless cod or other thick fillet of firm-fleshed white fish- cut into 2-inch nuggets

Kosher salt and pepper to taste

1-cup Panko bread crumbs

1-cup cornmeal

1 tablespoon (EACH) fresh thyme, smoky paprika, and Old Bay

1 lemon zested and juiced (save juice to drizzle over cooked fish)

2 tablespoons olive oil

2 eggs

Splash of milk

1 cup all-purpose flour

FOR THE TARTER: (makes 3/4-cup)

1 cup mayonnaise

1 tablespoon lemon juice

1/2- teaspoon red wine vinegar an

 1 teaspoon prepared horseradish

2 tablespoon sweet pickle relish

1-tablespoon Franks Red Hot sauce

Kosher salt and fresh ground black pepper

1/4-cup parsley, finely chopped

 

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)

1.   Heat a dry fry pan over medium-heat.

2.   Add Panko and cornmeal and toast until golden brown.

3.   Place Panko mixture in a shallow bowl and add thyme, paprika, Old Bay, lemon zest, olive oil, salt and pepper.

4.   Line a baking sheet with foil and lay out all the fish.

5.   In a shallow bowl, using a fork to beat the eggs with milk, set aside.

6.   Place the flour on another plate.

7.   Lightly dredge the fish sticks into the flour, and then dip into egg mixture.

8.   Then press each of fish down into the Panko mixture.

9.   Return to the baking sheet.

10.                Place the baking sheet in the oven and bake for 10-12 minutes.

11.                Drizzle with lemon juice.

12.                For the tartar sauce, combine all ingredients in a bowl and stir to combine.

13.                Serve with fish sticks.

ENJOY DAN                                         BON-APPETITE!!