| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/4 pounds (567 grams) skinless walleye or cod filet
- Kosher salt
- Freshly ground black pepper
- 1 cup (120 grams) all-purpose flour
- 2 large eggs
- 3 1/2 ounces (100 grams) oyster crackers (about 2 heaping cups)
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Olive oil cooking spray
- Tartar Sauce, recipe follows
- Lemon wedges, for serving
- 3/4 cup (172 grams) mayonnaise
- 1/4 cup (60 grams) finely chopped kosher dill pickles
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh Italian parsley
- 2 teaspoons chopped capers in brine
- 2 teaspoons chopped fresh dill
- Pinch sugar
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the fish into 1/2-inch strips (you should get about 24 to 30 pieces). Season all over with 1/2 teaspoon salt and several grinds of pepper.
- Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt. Put the crackers in a food processor and pulse to mostly fine crumbs, about the consistency of panko with a few larger crumbs mixed in (you can also crush the crackers in a plastic bag with a rolling pin.) Toss the crumbs in a third shallow bowl with the dried chives, dried dill, dried parsley, garlic powder, onion powder, dried thyme, 1/2 teaspoon of salt and several grinds of pepper.
- Dredge the fish, a few pieces at a time, in the flour, then beaten egg letting the excess drip back into the bowl. Roll to coat thoroughly in the crumbs then place each piece on the prepared baking sheet, about an inch apart.
- Once all of the fish is coated, spray liberally all over with olive oil spray. Bake until the crumbs are crisp and golden and the fish is cooked through, about 15 minutes. Remove to a platter and serve with the tartar sauce and lemon wedges.
- Add the mayonnaise, pickles, lemon juice, parsley, capers, dill, and sugar in a medium bowl and stir to combine. Season to taste with salt and pepper. Cover and refrigerate to allow the flavors to blend while you make the fish sticks.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 460 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 154 mg |
| Sodium | 498 mg |
| Serving Size | 1 of 6 servings |
| Calories | 460 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 154 mg |
| Sodium | 498 mg |
Reviews
As always excellent recipe! My family loved it! Where did you get the serving dish used for the fish sticks?! It’s so beautiful!!
We made it with cod and we loved it. A winner!