Better Than Gorton's Fish Sticks
Recipe GLPR5e47495fff2564
Crispy golden fish sticks with a homemade tartar sauce, featuring lingcod breaded in fresh bread crumbs and fried until tender on the inside. Served with a creamy, tangy dill pickle sauce that elevates this classic comfort food.
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Ingredients
1 Stale baguette
1 cup Mayo
1 cup Plain Greek yogurt
3 Small dill pickles, diced finely
¼ cup Sautéed shallots
2 tbsp Capers, roughly chopped
1 tbsp Fresh dill, chopped
1 tsp Worcestershire sauce
½ tbsp Dijon mustard
1 Lemon zest and juice
Kosher salt
Freshly ground black pepper
2 lb Lingcod, skinned and cut into 3/4-inch wide strips
3 Large eggs
¼ cup Water
2 cup Homemade bread crumbs
¼ tbsp Garlic powder
½ tbsp Freshly ground black pepper for coating
½ tbsp Onion powder
2½ cup Canola oil for frying
2 cup All-purpose flour
Directions
Prepare the tartar sauce: Combine mayonnaise, Greek yogurt, diced dill pickles, sautéed shallots, capers, fresh dill, Worcestershire sauce, Dijon mustard, lemon zest, and lemon juice in a bowl. Season with kosher salt and freshly ground black pepper to taste. Mix well and set aside in the refrigerator.
Make bread crumbs from the stale baguette: Cut the baguette into chunks and pulse in a food processor until fine crumbs form. If the crumbs are still slightly moist, spread on a baking sheet and toast in a 325°F oven for 5–10 minutes until completely dry.
Season the bread crumb mixture: In a shallow bowl, combine the bread crumbs with garlic powder, onion powder, and freshly ground black pepper. Mix thoroughly.
Prepare the breading station: Place all-purpose flour in one shallow bowl. In a second bowl, whisk together the eggs and water to create an egg wash. Have the seasoned bread crumbs in a third shallow bowl.
Bread the fish strips: Pat the lingcod strips dry with paper towels. Working with one strip at a time, dredge it in flour, shaking off excess. Dip into the egg wash, then coat thoroughly in the seasoned bread crumbs, pressing gently so the coating adheres. Place on a plate and refrigerate for 15 minutes.
Heat the oil: Pour canola oil into a heavy-bottomed pot or deep skillet. Heat to 350°F, checking the temperature with a thermometer.
Fry the fish sticks in batches: Carefully place 4–5 breaded fish strips into the hot oil, avoiding overcrowding. Fry for 3–4 minutes until the coating is golden brown and the internal temperature of the fish reaches 160°F. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining fish strips.
Serve: Arrange the hot fish sticks on a platter and serve immediately with the tartar sauce on the side for dipping.
