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.