Halibut fish sticks with dill-caper tartar sauce ( really good)
1/2 cup mayo
2 1/2 tbsp chopped fresh dill
2 tbsp drained capers
2 tbsp chopped fresh chives
2 tbsp finely chopped dill pickles plus 1 tbsp pickle juice from jar
1 1/4 cups panko breadcrumbs
1 large egg
1 1/2 lbs 3/4 inch thick halibut fillets, cut into big strips
3 tbsp olive oil, divided
1. Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
2. Spread panko on plate. whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.
3. Heat 1 1/2 tbsp oil in large nonstick skillet over med heat. Add half of fish and cook, turning often, until fish is opaque in centre and golden on all sides, about 4 mins total. Transfer to plate; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.
main courses October 06, 2016 05:16