Homemade Fish Sticks

I get weekly emails from America’s Test Kitchen and when the recipe for homemade fish sticks came in, I was excited to try them. I dont always eat fried fish because of the heavy coating and thick oil. But the coating used and the less oil in the pan made these fish sticks wonderful. I did use ww flour and ww bread as that is all I had on hand. I had forgotten I was out of AP flour.


Serves 4

  • 4 slices hearty white sandwich bread, torn into large pieces
  • 16 saltine crackers
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup mayonnaise
  • 2 pounds skinless cod, cut into 1-inch-thick strips
  • Salt and pepper
  • 1/4 cup finely chopped dill pickles, plus 1 tablespoon pickle juice
  • 1 tablespoon capers, minced
  • 1 cup vegetable oil
  1. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread and saltines in food processor to fine crumbs; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with 1/4 cup mayonnaise in third shallow dish.
  2. Pat fish dry with paper towels and season with salt and pepper. One at a time, coat fish strips lightly with flour, dip in egg mixture, and then dredge in crumbs, pressing on both sides to adhere. Transfer breaded fish to plate. Combine remaining mayonnaise, pickles, pickle juice, and capers in small bowl and set aside.
  3. Heat 1/2 cup oil in large nonstick skillet over medium heat until just smoking. Fry half of fish strips until deep golden and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining oil and fish. Serve with tartar sauce.

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