Greek Yogurt Tartar Sauce:
3 dill pickles, finely diced
3 tsp Dijon mustard
3 tsp freshly squeezed lemon juice
½ Tbsp Sriracha (optional)
1 cup Greek yogurt
Salt and pepper, to taste
Fish sticks;
2 lbs fish fillets, like halibut or cod, skinned
½ cup flour
3 eggs, lightly beaten
1 (6 oz) bag of Pepperidge Farm Multi-Grain Cracker Chips
½ tsp freshly ground black pepper
¼ tsp garlic powder
Lemon wedges, to serve
Instructions
- Make sauce:In a food processor, combine all tartar sauce ingredients. Refrigerate until ready to use.
- Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray lightly with oil; set aside.
- Slice fish fillets into 1-inch strips.
- In the bowl of a food processor, pulse together the Cracker Chips, pepper, and garlic powder (alternatively, crush in a sealed bag using your hands). Transfer mixture to a shallow bowl and set aside.
- Add flour to a separate shallow bowl, and eggs to another shallow bowl.
- For easier dipping, line the bowls from left to right in this order: fish, flour, egg, chip mix (reverse if you're left handed).
- Take a fish strip and roll it in the flour, then the egg, then the chip mix, making sure to coat all sides. Place fish on baking sheet and repeat for the remaining fish.
- Bake for 10-12 minutes, turning once, until fish is cooked and crispy.
- Serve immediately with prepared tartar sauce and lemon wedges.
Source: Port And Fin
Share It To Your Friends!
Loading...
