Fancy Fish Sticks

Name: Fancy Fish Sticks
Total time: 40 min
Yield: 4 servings (serving size: about 3 fish sticks, 2 tablespoons sauce, and 1 lime wedge)
Ingredients: ¼ cup reduced-fat mayonnaise; ¼ cup fat-free sour cream; 1 tablespoon Creole mustard (such as Zatarain's); 2 teaspoons fresh lime juice; ½ teaspoon Cajun seasoning; Cooking spray; 1 tablespoon canola oil; ½ cup all-purpose flour; ¼ teaspoon freshly ground black pepper; ½ cup lager-style beer; 1 ½ tablespoons creamy mustard blend (such as Dijonnaise); 1 tablespoon fresh lime juice; 2 large egg whites; 1 large egg; ⅔ cup panko (Japanese breadcrumbs); ⅓ cup unsalted pumpkinseed kernels, toasted; 1 teaspoon ground cumin; ½ teaspoon ground chipotle chile pepper; 1 pound halibut or other lean white fish fillets (such as cod or pollack), cut into 4 x 1-inch pieces (about 12 pieces); ¼ teaspoon kosher salt; 4 lime wedges

7 Ratings
6 Reviews

By Sidney Fry, MS, RD

Recipe by Cooking Light June 2011

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

hands-on:

25 mins

total:

40 mins

Yield:

4 servings (serving size: about 3 fish sticks, 2 tablespoons sauce, and 1 lime wedge)

Nutrition Info

Directions

Step 1
Combine first 5 ingredients in a small bowl, stirring with a whisk. Cover and chill.

Advertisement
Step 2
Preheat oven to 425°.
Step 3
Coat a baking sheet with cooking spray, and spread evenly with oil; heat in oven 12 minutes.
Step 4
Combine flour and black pepper in a shallow dish. Combine 1/2 cup beer, mustard blend, lime juice, egg whites, and egg in a shallow dish; stir with a whisk until foamy. Place panko, pumpkinseeds, cumin, and chipotle pepper in a food processor; pulse 20 times or until coarse crumbs form. Place panko mixture in a shallow dish.
Step 5
Sprinkle fish evenly with salt. Working with one piece at a time, dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture until completely covered.
Step 6
Remove preheated baking sheet from oven; place fish on pan, and return to oven. Bake at 425° for 15 minutes or until fish flakes easily with fork, turning once. Serve immediately with sauce and lime wedges.
Step 7
Sustainable Choice: If Pacific halibut is not available, you can use Alaskan pollack and U.S. Pacific cod as alternatives.

Nutrition Facts

Per Serving:

425 calories; fat 17g; saturated fat 2.5g; mono fat 6g; poly fat 6.2g; protein 36.9g; carbohydrates 29.5g; fiber 1.8g; cholesterol 91mg; iron 5mg; sodium 597mg; calcium 98mg.

Sort by: Newest

Newest Oldest

KathrynNC

10/03/2013

We enjoyed the more unique taste to the "breading" on the fish and loved the dipping sauce. We felt that the amount of flour and beer mixture it calls for left a lot of waste, so may try reducing in the future. Would be very likely to make this dish again! (Recommendation: use non-stick foil on baking sheet to help prevent anything sticking.)

Renee5732

05/16/2013

I made the sauce from this recipe and it was awesome! Nicely tangy.

Stephanie222222

11/15/2012

Made this with a few little tweaks. Overall it was really good. I used a pumpkin ale - was fun and got to drink the rest of the bottle. Used tilapia instead of cod. Didn't make the dipping sauce. Had to use more panko bread crumbs than it called for to cover all the pieces. Used more salt too. The seasonings were way off here. I substituted smoked sweet paprika instead cumin. Only used 2 whole eggs not 2 egg whites plus one whole one. Used a baking sheet and my cookie cooling rack one on top of the other to get them extra crispy without using extra oil over the top.... lets the air circulate better in the oven. Didn't stick at all yay! My toddler loved it and will definitely make it again (increasing the spices by at least double).

BrendaLRGale

10/08/2011

Fancy? Not really. They were a little too earthy for my taste, and the cod seemed chewy. What saved it was the dipping sauce. YUM! High pts, too, at 11. Not really worth all the effort or points!

danmarkrem

08/29/2011

This was really good. I don't think this is a good enough recipe to use with halibut, but it's definitely good for a less expensive fish like cod. I followed the recipe exactly and couldn't get the fish really crispy. Next time I'm going to try and skip coating the pan in oil and directly spray the fish with canola oil right before baking and see if that helps get it crispier.

MyRecipes Member

06/22/2011

Great!

Back to Fancy Fish Sticks

All Reviews for Fancy Fish Sticks

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party