Recipe from Bon Appetit. A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, they’re sautéed rather than deep-fried.
- Tartar sauce:
- 1/2 cup mayonnaise
- 2 1/2 tablespoons chopped fresh dill
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped cornichons or dill pickles plus 1 tablespoon pickle juice from jar
- 1 1/4 cups panko (Japanese breadcrumbs)
- 1 large egg
- 1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3 x 3/4-inch strips
- 3 tablespoons olive oil, divided
To make tartar sauce: Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
To prepare fish: 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.
Yield: Makes 4 servings
Per serving: 556 calories; 37 g fat (6 g saturated fat; 60 percent calories from fat); 16 g carbohydrates; 122 mg cholesterol; 510 mg sodium; 39 g protein; 0.3 g fiber.