Pixicook
LoginGet Started
    HomeRecipesCustardFish Sticks and Custard
    recipe image

    Fish Sticks and Custard

    clock-icon81 minutes
    author-image
    Author
    Pixicook editorial team

    A surprising pairing of crispy fish sticks with a tangy and creamy custard sauce.

    Ingredients for Fish Sticks and Custard

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Haddock Fillets, chopped into small pieces

    0 oz

    Substitute chevron-down

    Panko Breadcrumbs

    cups

    Substitute chevron-down

    Egg

    each

    Substitute chevron-down

    Mayonnaise

    tablespoons

    Substitute chevron-down

    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Onion Powder

    to taste

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Cayenne Pepper

    to taste

    Substitute chevron-down

    All Purpose Flour, for dredging

    cups

    Substitute chevron-down

    Canola Oil, for frying

    tablespoons

    Substitute chevron-down

    Milk

    cups

    Substitute chevron-down

    Cornstarch

    tablespoons

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Sour Pickles, finely chopped

    tablespoons

    Substitute chevron-down

    Dill

    tablespoons

    Substitute chevron-down

    Ground White Pepper

    to taste

    Substitute chevron-down

    How to Make Fish Sticks and Custard

    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.


    Comments (0)

    Add your comment...

    Explore More Custard recipes

    Explore More Collections

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Dashi with Cod and Clams

    Mushroom Soup

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute