You know those fish sticks that line the freezer aisle of your grocery store? You know, the only way you can really get your kids to eat fish?
We've got a better idea.
These homemade fish sticks -- ones that come together in less than 20 minutes -- are more wholesome than those freezer-boxed versions, and are no more expensive to make. Plus, we promise: you'll like them too.
If you're not sold yet, they've got something the frozen versions can't beat: a doctored-up mayonnaise dipping sauce.
Put these on the dinner table, and watch them disappear.
Panko-Crusted Fish Sticks with Lime and Tarragon Aioli
1 tablespoon chopped fresh tarragon
3/4 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 teaspoon lime zest (the zest of one whole lime)
1/2 teaspoon sea salt
Black pepper (3 turns of the pepper mill)
Panko-Crusted Fish Sticks
1 pound firm to semi-firm fish (I use cod or wild Chilean Sea Bass
1 cup panko
2 beaten eggs
Salt and pepper to taste
Oil for deep frying
1. Combine the mayonnaise with the lime juice, lime zest,tarragon salt and pepper. Set aside.
2. Heat approximately 4 inches of oil in a heavy fry pan.
3. Cut your fish into pieces, dip in egg and then in panko.
4. Add approximately 4 inches of oil to a deep skillet and heat oil to 375 degrees. Carefully drop your fish sticks into hot oil and fry until golden brown, Remove and place on paper towel to absorb any extra oil. Add additional salt if you like directly after they come out of the oil. Alternately you can pan fry the fish sticks in about an inch of oil in the skillet, I recommend seasoned cast iron or a non-stick skillet.
5. Serve with aioli as a dipping sauce. Enjoy!