Oyster Cracker Crusted Fish Sticks
Recipe GLPRb6c640bc3a6ba3
Crispy baked fish sticks coated in crushed oyster crackers seasoned with fresh herbs and spices, served with tangy homemade tartar sauce and fresh lemon wedges. A delightful main course that delivers restaurant-quality texture and flavor at home.
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Ingredients
1¼ pounds Skinless walleye or cod fillets
Kosher salt
Freshly ground black pepper
1 cup All-purpose flour
2 Large eggs
3½ ounces Oyster crackers
1 teaspoon Dried chives
1 teaspoon Dried dill
1 teaspoon Dried parsley flakes
½ teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Dried thyme
Olive oil cooking spray
¾ cup Mayonnaise
¼ cup Kosher dill pickles, finely chopped
1 tablespoon Fresh lemon juice
1 tablespoon Fresh Italian parsley, finely chopped
2 teaspoons Capers in brine, chopped
2 teaspoons Fresh dill, chopped
Sugar
Lemon wedges, for serving
Directions
Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and set aside.
Pat the fish fillets dry with paper towels. Cut them crosswise into 1/2-inch-wide strips, yielding approximately 24 to 30 pieces. Sprinkle the fish strips evenly with 1/2 teaspoon of kosher salt and several grinds of freshly ground black pepper, coating all sides.
Set up three shallow bowls for breading. In the first bowl, spread the all-purpose flour. In the second bowl, beat together the eggs with a small pinch of salt until well combined. Place the oyster crackers in a food processor and pulse until they resemble fine breadcrumbs with some slightly larger pieces remaining, similar to panko texture. In the third shallow bowl, toss together the processed crumbs with the dried chives, dried dill, dried parsley flakes, garlic powder, onion powder, dried thyme, 1/2 teaspoon of kosher salt, and several grinds of black pepper.
Working with a few fish pieces at a time, dredge them in the flour, tapping off the excess. Dip each floured strip into the beaten egg mixture, allowing excess liquid to drip back into the bowl. Roll the egg-coated fish thoroughly in the crumb mixture, pressing gently so the coating adheres, then place each coated piece on the prepared baking sheet about 1 inch apart.
Once all the fish strips are coated, spray them generously all over with olive oil cooking spray, ensuring complete coverage on all sides. Bake in the preheated oven for approximately 15 minutes, until the coating becomes crisp and golden brown and the fish reaches an internal temperature of 160°F (63°C) at its thickest part.
While the fish bakes, prepare the tartar sauce by combining the mayonnaise, finely chopped dill pickles, fresh lemon juice, chopped fresh Italian parsley, chopped capers, chopped fresh dill, and a pinch of sugar in a medium bowl. Stir until well combined, then season to taste with kosher salt and freshly ground black pepper. Cover and refrigerate until serving.
Remove the baked fish sticks from the oven and transfer to a serving platter. Serve immediately with the tartar sauce on the side and lemon wedges for squeezing over the fish.
