A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, theyre sautéed rather than deep-fried.
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
1/2 cup mayonnaise
2 1/2 tablespoons chopped fresh dill
2 tablespoons drained capers
2 tablespoons chopped fresh chives
2 tablespoons finely chopped cornichons or dill pickles plus 1 tablespoon pickle juice from jar
1 1/4 cups panko (Japanese breadcrumbs)
1 large egg
1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3 x 3/4-inch strips
3 tablespoons olive oil, divided
Preparation
Step 1
Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
Step 2
Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.
Step 3
Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.
Nutrition Per Serving
Per serving: 553 calories
38 g fat
0.7 g fiber
#### Nutritional analysis provided by Bon Appétit
