Crispy Fish Sticks With Roasted Potatoes Receipe

INGREDIENTS:

For the spicy tartar sauce:

• 1 cup mayonnaise (low or reduced fat)
• 1 jalapeño pepper, seeded and minced*
• 1 tablespoon grated onion
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• ¼ teaspoon chili powder
• ½ teaspoon salt
• 2 to 3 drops hot pepper sauce

For the roasted potatoes:

• 6 to 8 yukon gold or red potatoes
• 1 tablespoon olive oil
• Salt and pepper

For the crispy fish sticks:

• 1 cup all-purpose flour
• 2 to 3 eggs, beaten
• 1 cup panko bread crumbs
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 cod fillets

INSTRUCTIONS:

For the spicy tartar sauce:

1. Stir together all sauce ingredients in a small bowl. Cover and refrigerate until serving. Best when made 1 or 2 days in advance.

For the roasted potatoes:

1. Preheat oven to 425 degrees F.
2. Scrub potatoes and cut into thin wedges. Place the wedges on a baking sheet.
3. Drizzle wedges with oil and sprinkle with salt and pepper. Toss to coat.
4. Spread the wedges out to a single layer. Roast until lightly browned, about 20 to 25 minutes.

For the crispy fish sticks:

1. Place a wire rack on a baking sheet or line baking sheet with foil
2. Put flour in a shallow bowl.
3. Put eggs in a separate shallow bowl.
4. Combine bread crumbs, salt, and pepper in another shallow bowl.
5. Slice the cod fillets into strips, about ½-inch thick. Sprinkle the strips with salt and pepper.
6. Roll fish strips in flour to coat and shake off excess.
7. Dip floured strips in eggs and shake off excess.
8. Roll strips in bread crumbs, shake off excess, and place on the wire rack.
9. Cook until golden brown and opaque throughout, about 10 minutes.
10. Serve fish sticks with roasted potatoes and tartar sauce.

Source: Magnolia Days

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