OVEN-BAKED FISH STICKS WITH EASY TARTAR SAUCE (KID-FRIENDLY)
Although cod is stated in the ingredients this recipe will work good using tilapia or white fish fillets. This will serve about 3 people, but can be easily doubled. The already crushed cornflake crumbs that you purchase in a small box will not work as well for this recipe, the texture is too fine and the fish sticks will not be as crispy, try to use regular cornflakes cereal and grind them in your processor. You can double the tartar sauce recipe if you prefer more sauce, try to make the sauce even up to a day ahead to blend flavors. This is a great recipe for kids of all ages LOL!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 475°F (set oven rack to second-lowest position, or the middle rack).
- In a bowl mix together the mayo, sweet relish, garlic powder and lemon juice; whisk to blend, and season with salt and pepper, cover and refrigerate until ready to use.
- Process the cornflakes with a pinch of seasoning salt and black pepper on a processor until coarse crumbs form (leave the crumbs coarse, don't grind them to a fine texture) transfer the crumbs to a bowl and mix in lemon peel.
- In a small bowl mix together the melted butter with about 2-3 tablespoon fresh lemon juice until well combined.
- Season the fish with black pepper (and more salt if desired) then brush the fish with the lemon butter to coat on all sides.
- Dip the fish into the cornflake mixture coating completely.
- Arrange the fish on a lightly greased baking sheet.
- Sprinkle with any remaining cornflake mixture.
- Bake fish for about 7-10 minutes (depending on the size of the fish strips).
- Serve with the sauce.
FISH STICKS WITH TARTAR SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 41m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
- Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce.
- Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.
OLD BAY CHICKEN WITH TARTAR SAUCE
Old Bay, mustard, lemon and sweet and hot spices make for a full-flavored assertive rub for this grilled chicken. A quick tartar sauce is the perfect cool and creamy condiment for this dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the olive oil, mustard, lemon zest, Old Bay, sweet paprika and cayenne in a small bowl.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the olive oil mixture; set aside while you make the tartar sauce.
- Make the tartar sauce: Combine the mayonnaise, lemon juice, parsley, cornichons, mustard, dill and capers. Refrigerate until ready to serve.
- Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the tartar sauce.
OYSTER CRACKER CRUSTED FISH STICKS
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the fish into 1/2-inch strips (you should get about 24 to 30 pieces). Season all over with 1/2 teaspoon salt and several grinds of pepper.
- Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt. Put the crackers in a food processor and pulse to mostly fine crumbs, about the consistency of panko with a few larger crumbs mixed in (you can also crush the crackers in a plastic bag with a rolling pin.) Toss the crumbs in a third shallow bowl with the dried chives, dried dill, dried parsley, garlic powder, onion powder, dried thyme, 1/2 teaspoon of salt and several grinds of pepper.
- Dredge the fish, a few pieces at a time, in the flour, then beaten egg letting the excess drip back into the bowl. Roll to coat thoroughly in the crumbs then place each piece on the prepared baking sheet, about an inch apart.
- Once all of the fish is coated, spray liberally all over with olive oil spray. Bake until the crumbs are crisp and golden and the fish is cooked through, about 15 minutes. Remove to a platter and serve with the tartar sauce and lemon wedges.
- Add the mayonnaise, pickles, lemon juice, parsley, capers, dill, and sugar in a medium bowl and stir to combine. Season to taste with salt and pepper. Cover and refrigerate to allow the flavors to blend while you make the fish sticks.
FISH STICKS WITH TARTAR SAUCE
Provided by Marcela Valladolid
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F.
- Heavily sprinkle the fish sticks on both sides with salt and pepper. Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls. Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko.
- Fry the fish until golden in color, about 3 minutes per side. Set on a paper towel to drain the excess oil.
- For the tartar sauce: Place the mayonnaise, chopped pickles, capers, white wine vinegar and grain mustard in a blender and process until smooth. Serve with the fish sticks.
HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE
This is from the current Bon Appetit magazine, in the Fast Easy Fresh section. I fixed it for dinner tonight and we really enjoyed it. The coating is crispy and satisfying, and the tartar sauce is very good. I hope you try it and enjoy it as much as we did!
Provided by Yia Yia
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in a bowl. Season with pepper.
- Cover and refrigerate tartar sauce.
- Spread panko on a plate,.
- Whisk egg in a small bowl.
- Sprinkle fish with salt and pepper.
- Working in batches, coat fish with egg, then panko. Shake off excess.
- Heat 1 1/2 T olive oil in a large skillet over medium heat.
- Add half the fish and cook, turning often (I only turned once and got a very nice crust), about 4 minutes total.
- Transfer to a plate and keep warm. Repeat with remaining fish and oil.
- Serve with tartar sauce.
HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE
Provided by Bon Appétit Test Kitchen
Categories Kid-Friendly Quick & Easy Dinner Mayonnaise Halibut Healthy Dill Capers Bon Appétit Sugar Conscious Pescatarian Dairy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
- Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.
- Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.
CRISPY BAKED FISH STICKS WITH HONEY MUSTARD DIPPING SAUCE
Make and share this Crispy Baked Fish Sticks With Honey Mustard Dipping Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°.
- Using your fingers, coat a 13 x 9 inch baking sheet with olive oil.
- To crush the corn flakes, pour them into a large resealable plastic bag.
- Press down on the bag to push out most of the air, seal, and crush with a rolling pin.
- Stop rolling when the flakes still have some texture and pour them into a wide bowl or onto a plate.
- In a shallow bowl, whisk the buttermilk with the mustard and garlic powder.
- Pour the flour into a separate shallow dish or onto a plate and add the salt and pepper.
- Rinse each piece of fish, pat it dry, and dredge it in the seasoned flour.
- Shake off any excess flour and dip the fish into the buttermilk mix, then dredge it in the crushed corn flakes.
- Place the fish strips on the baking sheet about 1/2 inch apart.
- Bake until cooked through and crispy, about 20 minutes.
- Meanwhile, in a small bowl, whisk together the mustard, honey, and lime juice.
- Serve the fish either with the sauce in one bowl, or in individual ramekins, one for each person.
Nutrition Facts : Calories 239.6, Fat 3.7, SaturatedFat 0.5, Cholesterol 33.4, Sodium 691.7, Carbohydrate 35, Fiber 1.8, Sugar 14.4, Protein 17.8
PANKO CRUSTED FISH STICKS WITH HERB DIPPING SAUCE
This recipe is from Martha Stewart's Everyday Food. The fish sticks are crispy without being fried and the dipping sauce is unusual and delicious.
Provided by EnjoyingLife
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.
- 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
- 2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
- 3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.
FISH DIP TARTAR SAUCE
Make and share this Fish Dip Tartar Sauce recipe from Food.com.
Provided by AlleeH
Categories < 15 Mins
Time 5m
Yield 2 3/4 cups, 5-10 serving(s)
Number Of Ingredients 3
Steps:
- Add ingredients together and mix them up.
- Serve with Fish any Type but I find just Fish Sticks are the best.
Nutrition Facts : Calories 366.8, Fat 31.4, SaturatedFat 4.6, Cholesterol 24.4, Sodium 668.6, Carbohydrate 22.5, Sugar 6, Protein 0.9
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CRUNCHY FISH STICKS WITH TARTAR SAUCE - FOOD & WINE
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5/5 (277)Total Time 30 minsServings 6
- In a small bowl, combine the mayonnaise with the sun-dried tomatoes, gherkins, red onion, dill and lemon juice. Season the tartar sauce with salt and cayenne.
- In a shallow bowl, whisk the eggs with the water. In another shallow bowl, mix 1/2 cup of the flour with salt and cayenne. In a third shallow bowl, combine the potato flakes with the remaining 1/4 cup of flour and season with salt and cayenne. Line a baking sheet with wax paper and another one with paper towels.
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- In a large, deep skillet, heat 1 1/2 inches of oil to 325°. Working in 2 batches, fry the cod in the hot oil, turning once, until deep golden and crispy, about 3 minutes. Using a slotted spoon, transfer the fish to the paper towel–lined baking sheet and sprinkle lightly with salt. Repeat with the remaining fish. Serve immediately with the tartar sauce and lemon wedges.
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