Nostalgia moment! I'll always remember the famous box of frozen fish sticks my mom used to serve us when we were little. Always eaten with a mayo-ketchup dipping sauce. At 31, I make them at home with a really nice piece of halibut—I put fresh dill in the breading and fry them in the pan. For the sauce, I add the delicious Good Big Nice hot sauce made with kimchi brine. Yum!
Servings: 2 to 4
Preparation: 15 minutes
Cooking time: 10 minutes
Ingredients :
- 450g halibut or cod, cut into 7-8cm strips
¼ cup flour - 2 eggs
- ½ cup panko breadcrumbs
- ¼ cup coarsely chopped fresh dill
- About ¼ cup of avocado oil and olive oil (or one of both)
- Salt and pepper
- Lemon wedges, for serving
Sauce:
- ⅓ cup mayonnaise
- 3 tbsp ketchup
- 1 tbsp hot sauce (Good Big Nice)
Preparation :
- In a shallow dish, place the flour. In a second dish, beat the eggs with a little water. In a third dish, mix the panko breadcrumbs with the chopped dill, salt, and pepper.
- Lightly salt each piece of fish and coat in flour, then in beaten egg, and finally in the dill panko mixture. Press lightly to ensure the coating adheres well.
- Heat a drizzle of avocado oil and/or olive oil in a large skillet over medium heat. Cook the fish sticks for 2 to 3 minutes per side, or until golden brown. Drain on paper towels.
- Combine the sauce ingredients in a small bowl and serve with the fish sticks. Garnish with lemon juice if desired. So good.