Bâtonnets de poisson poêlés à l’aneth

Pan-fried fish sticks with dill

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 :

  1. 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.
  2. 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.
  3. 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.
  4. Combine the sauce ingredients in a small bowl and serve with the fish sticks. Garnish with lemon juice if desired. So good.

 

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