Panko-Crusted Fish Sticks and Homemade Tarter Sauce

The last time my mother-in-law came to visit, she left a couple of her Cooking Light magazines for me.  There are so many GREAT recipes that I can't wait to try!!  When I saw this recipe, I knew it would be the first.  While we were in Utah this past summer my sister and bro-in-law gave us some Halibut that they caught while in Alaska...(I know...she is spoiled :)).  I had cooked most of what they gave us, but just enough left for this.  If you don't have Halibut hanging out in your freezer, a good(and cheaper) alternative is tilapia.

 

Panko-Crusted Fish Sticks...and Homemade Tarter Sauce

Ingredients:

1 Tablespoon milk

2 large eggs, lightly beaten

1 pound halibut fillets, cut into 20 (1-inch) strips

1 cup panko (Japanese breadcrumbs)

3/8 teaspoon kosher salt, divided

3/8 teaspoon freshly ground black pepper, divided

2 tablespoons canola oil, divided

1/4 cup light sour cream

3 Tablespoons canola mayonnaise

2 Tablespoons finely chopped bread-and-butter pickles

2 teaspoons minced capers

Directions:  Combine milk and eggs in a large bowl; stir with a whisk.  Add fish and toss gently to coat.  Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag.  Add fish to panko mixture; seal bag.  Shake bag to coat fish.

Heat a large nonstick skillet over medium-high heat.  Add 1 Tablespoon 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 Tablespoon oil and remaining fish.

Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.  Serve sauce with fish.