Serves 4
26 min
Fish Sticks with Tartar Sauce
Recipe GLPRd1861efb15eb82
Crispy golden fish sticks made from fresh cod fillets, coated in panko breadcrumbs and fried until golden. Served alongside a zesty homemade tartar sauce made with mayonnaise, sweet pickle relish, and fresh lemon juice. A classic comfort food that's simple to prepare and always a crowd-pleaser.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound boneless, skinless cod fillets
2 cups panko breadcrumbs
1 cup all-purpose flour
2 teaspoons kosher salt, plus additional for seasoning
3 large eggs
Freshly ground black pepper
Corn oil for frying
2/3 cup mayonnaise
1/4 cup sweet pickle relish
½ Juice from 1/2 lemon, about 1 tablespoon
Directions
Begin by preparing a baking sheet lined with paper towels and set it aside. Cut the cod fillets into strips approximately 1 inch wide. In one shallow bowl or pie plate, combine the panko breadcrumbs, all-purpose flour, and 2 teaspoons of kosher salt, stirring well. In a separate shallow bowl, beat the 3 eggs lightly.
Pour about 1/4 inch of corn oil into a large skillet and heat over medium-high heat until the oil is hot and shimmering. While the oil heats, season each fish strip generously on all sides with kosher salt and freshly ground black pepper. Working with one strip at a time, dip it into the beaten egg to coat completely, then immediately press it into the panko mixture, making sure to coat all sides evenly and shaking off any excess coating.
Carefully place the coated fish strips into the hot oil, being careful not to overcrowd the skillet. Adjust the heat as needed to maintain a steady sizzle without the oil smoking. Fry the fish strips, turning once with tongs, until they are golden brown on both sides, approximately 2 to 3 minutes total. Transfer the cooked fish sticks to the paper towel-lined baking sheet to drain excess oil. If necessary, keep finished batches warm in a 200°F oven while cooking the remaining strips. Repeat the dipping, coating, and frying process with the remaining fish until all pieces are cooked.
While the fish is cooking, prepare the tartar sauce by combining the mayonnaise, sweet pickle relish, and fresh lemon juice in a small bowl. Stir until well combined and smooth. Refrigerate the sauce for at least 10 minutes to allow the flavors to blend. Serve the hot fish sticks alongside the chilled tartar sauce for dipping.
