visit us on

Fish Sticks

SHARE

Recipe from Jennifer Leong, Slow Food Urban San Diego Co-Leader This recipe features black cod, but you can also use any similar white fish.

by
No items found.
|
PHOTOGRAPHY by
|
October 27, 2020
Ingredients
SERVINGS:
DIP
1/3 cup non-fat Greek yogurt
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup diced dill pickle
1 tablespoon lemon zest
Salt and pepper to taste
FISH
4 6–8-ounce filets of black cod or similar white fish
1 cup flour
2 eggs, beaten
2 cups panko bread crumbs
1/4 cup canola oil or vegetable oil

Instructions

Dip instructions:
Combine all ingredients in a bowl and 
set aside.

Fish instructions:
Cut the fish into strips. Dip them first into the flour, then the egg, and finally the panko. Heat a nonstick skillet over medium-high heat. Add the oil a little at a time, until you've added enough that the oil coat the skillets. When the oil is hot, place a few strips of the fish in the pan, taking care not to crowd the pan. Fry 3 minutes on each side, until both sides are golden brown. Place fish on a paper-towel lined plate and set aside. Continue to fry batches of fish until all the strips are cooked.

ABOUT THE CONTRIBUTORS
No items found.
Related Stories
No items found.
Related Recipes
No items found.