Halibut Fish Sticks With Dill Caper Tartar Sauce Recipes

HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE

Steps:

• Mix first 5 ingredients in a bowl. Season with pepper.
• Cover and refrigerate tartar sauce.
• Spread panko on a plate,.
• Whisk egg in a small bowl.
• Sprinkle fish with salt and pepper.
• Working in batches, coat fish with egg, then panko. Shake off excess.
• Heat 1 1/2 T olive oil in a large skillet over medium heat.
• Add half the fish and cook, turning often (I only turned once and got a very nice crust), about 4 minutes total.
• Transfer to a plate and keep warm. Repeat with remaining fish and oil.
• Serve with tartar sauce.

HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE

Steps:

• Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
• 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.
• 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.

FISH STICKS WITH TARTAR SAUCE

Steps:

• Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
• Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce.
• Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.

FISH STICKS WITH TARTAR SAUCE

Steps:

• For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F.
• Heavily sprinkle the fish sticks on both sides with salt and pepper. Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls. Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko.
• Fry the fish until golden in color, about 3 minutes per side. Set on a paper towel to drain the excess oil.
• For the tartar sauce: Place the mayonnaise, chopped pickles, capers, white wine vinegar and grain mustard in a blender and process until smooth. Serve with the fish sticks.

CRISPY BAKED FISH STICKS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat oven to 425°.
• Using your fingers, coat a 13 x 9 inch baking sheet with olive oil.
• To crush the corn flakes, pour them into a large resealable plastic bag.
• Press down on the bag to push out most of the air, seal, and crush with a rolling pin.
• Stop rolling when the flakes still have some texture and pour them into a wide bowl or onto a plate.
• In a shallow bowl, whisk the buttermilk with the mustard and garlic powder.
• Pour the flour into a separate shallow dish or onto a plate and add the salt and pepper.
• Rinse each piece of fish, pat it dry, and dredge it in the seasoned flour.
• Shake off any excess flour and dip the fish into the buttermilk mix, then dredge it in the crushed corn flakes.
• Place the fish strips on the baking sheet about 1/2 inch apart.
• Bake until cooked through and crispy, about 20 minutes.
• Meanwhile, in a small bowl, whisk together the mustard, honey, and lime juice.
• Serve the fish either with the sauce in one bowl, or in individual ramekins, one for each person.

CAPERS AND HALIBUT

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
• Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
• Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

DILL TARTAR SAUCE

Steps:

• Rinse capers in a strainer, pressing them lightly to squeeze out the brine.
• Mince capers and place in a bowl with mayonnaise, dill, dill pickle, lemon juice, salt, and pepper. Mix until well combined.
• Let sit for flavors to melt for 30 minutes before serving.