81 minutes
A surprising pairing of crispy fish sticks with a tangy and creamy custard sauce.
Haddock Fillets, chopped into small pieces
0 oz
Panko Breadcrumbs
cups
each
tablespoons
tablespoons
to taste
to taste
to taste
All Purpose Flour, for dredging
cups
Canola Oil, for frying
tablespoons
cups
tablespoons
tablespoons
Sour Pickles, finely chopped
tablespoons
tablespoons
to taste
1. Prepare and Chill Fish Sticks
Freeze or thaw haddock fillets for 30 minutes until firm. Chop into pieces and mix with ¾ cup panko breadcrumbs, one egg, a tablespoon each of mayonnaise and Dijon mustard, and season with onion powder, salt, and cayenne pepper. Shape into sticks, place on a sheet pan, and chill for 30 minutes.
2. Bread and Fry Fish Sticks
Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge chilled fish sticks in flour, dip in eggs, then roll in panko. Heat canola oil in a skillet and fry fish sticks for 2-3 minutes each side until golden-brown. Drain on paper towels.
3. Make Custard Sauce
Beat egg yolk in a bowl. Whisk milk, cornstarch, Dijon mustard, lemon juice, and salt in a saucepan and heat until boiling. Temper into egg yolk, return to saucepan, and cook until thick. Stir in chopped sour pickles, fresh dill, and white pepper.
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