Best Fancy Fish Sticks Recipes

Fancy Fish Sticks image

Provided by weekend cooker

Categories < 60 Mins

Time 40m

Yield 12 fishsticks, 4 serving(s)

Number Of Ingredients 21

1/4 cup low-fat mayonnaise
1/4 cup fat free sour cream
1 tablespoon creole mustard
2 teaspoons fresh lime juice
1/2 teaspoon cajun seasoning
cooking spray
1 tablespoon canola oil
1/2 cup all-purpose flour
1/4 teaspoon ground black pepper
1/2 cup lager style beer
1 1/2 tablespoons creamy mustard
1 tablespoon fresh lime juice
2 large egg whites
1 large egg
2/3 cup panko breadcrumbs
1/3 cup pumpkin seeds
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1 lb halibut, cod or 1 lb pollack fish fillet, cut into 4x1 inch pieces
1/4 teaspoon kosher salt
4 lime wedges

Steps:

Combine the first 5 ingredients in a small bowl, stirring with a whisk.
Cover and chill.
Preheat oven to 425 degrees.
Coat a baking sheet with cooking spray, and spread evenly with oil, and heat in oven for 12 minutes.
In a shallow dish combine flour and black pepper.
In another shallow dish, combine 1/2 cup beer, mustard blend, lime juice, egg whites, and egg, and stir until foamy.
Place panko, pumpkinseeds, cumin, and chipotle pepper in a food processor, and pulse 20 timesor until coarse crumbs form.
Place panko mixture into a shallow dish.
Sprinkle fish evenly with salt.
Working one piece at a time, dredge fishin flour mixture, then dip in egg mixture and dredge in panko mixture until completely covered.
Remove preheated bsking sheet from oven, place fish on pan, and return to oven, Bake 425 degrees for 15 minutes or until fish flakes easily with fork, turning once.
Serve with sauce and lime wedges.

Nutrition Facts : Calories 389.6, Fat 13.4, SaturatedFat 2.3, Cholesterol 103.6, Sodium 520.9, Carbohydrate 32.1, Fiber 2.6, Sugar 3, Protein 33.2

Fancy Fish Sticks image

Provided by @MakeItYours

Number Of Ingredients 21

1/4 cup reduced-fat mayonnaise
1/4 cup fat-free sour cream
1 tablespoon Creole mustard (such as Zatarain's)
2 teaspoons fresh lime juice
1/2 teaspoon Cajun seasoning
Cooking spray
1 tablespoon canola oil
1/2 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1/2 cup lager-style beer
1 1/2 tablespoons creamy mustard blend (such as Dijonnaise)
1 tablespoon fresh lime juice
2 large egg whites
1 large egg
2/3 cup panko (Japanese breadcrumbs)
1/3 cup unsalted pumpkinseed kernels, toasted
1 teaspoon ground cumin
1/2 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)
1/4 teaspoon kosher salt
4 lime wedges

Steps:

Combine first 5 ingredients in a small bowl, stirring with a whisk. Cover and chill.
Preheat oven to 425°.
Coat a baking sheet with cooking spray, and spread evenly with oil; heat in oven 12 minutes.
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.
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.
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.
Sustainable Choice: If Pacific halibut is not available, you can use Alaskan pollack and U.S. Pacific cod as alternatives.