The last time my mother-in-law came to visit, she left a couple of her Cooking Light magazines for me. There are so many GREAT recipes that I can't wait to try!! When I saw this recipe, I knew it would be the first. While we were in Utah this past summer my sister and bro-in-law gave us some Halibut that they caught while in Alaska...(I know...she is spoiled :)). I had cooked most of what they gave us, but just enough left for this. If you don't have Halibut hanging out in your freezer, a good(and cheaper) alternative is tilapia.
Panko-Crusted Fish Sticks...and Homemade Tarter Sauce
1 Tablespoon milk
2 large eggs, lightly beaten
1 pound halibut fillets, cut into 20 (1-inch) strips
1 cup panko (Japanese breadcrumbs)
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
1/4 cup light sour cream
3 Tablespoons canola mayonnaise
2 Tablespoons finely chopped bread-and-butter pickles
2 teaspoons minced capers
Directions: Combine milk and eggs in a large bowl; stir with a whisk. Add fish and toss gently to coat. Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag to coat fish.
Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 Tablespoon oil and remaining fish.
Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.