Delish Fish Sticks With Tartar Sauce
Serves 6.
From "Marcus Off Duty," by Marcus Samuelsson.
For the tartar sauce:
• 1/2 c. mayonnaise
• 1/4 c. finely chopped dill pickles
• 2 1/2 tbsp. chopped fresh dill
• 2 tbsp. drained capers
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper
For the fish sticks:
• 6 tbsp. white miso
• 3 tbsp. soy sauce
• 2 tbsp. chopped fresh dill
• 1 tbsp. chopped fresh chives
• 2 eggs
• 3/4 c. flour
• 1 1/4 c. panko breadcrumbs
• 1 1/2 lb. halibut fillets, cut into 1- by 3-in. strips
• 3 tbsp. olive oil, divided
• 1 lemon, cut into wedges
Directions
To make the tartar sauce: In a small bowl, mix together the mayo, pickles, 2 ½ tablespoons dill, capers and lemon juice. Season with salt and pepper. Cover with plastic wrap and refrigerate while you prepare the fish.
To make the fish sticks: Stir the miso, soy sauce, 2 tablespoons dill and chives together in a shallow bowl. Beat the eggs in another shallow bowl. Put the flour on a plate and the panko on another plate.
Toss the fish sticks in the soy-miso mixture, then roll them in the flour to coat; shake off the excess flour. Dip in the eggs, allow the excess egg to drip off, then coat the fish sticks in panko. Again, shake off the excess crumbs. Place the fully coated fish sticks on a rack.
Heat half the olive oil in a large nonstick skillet over medium heat. When the oil shimmers, add half the fish and cook, turning often, until golden on all sides, about 4 minutes total. Check one; it should be opaque in the center. Drain on paper towels and cover with aluminum foil to keep warm. Add remaining olive oil to the skillet and fry the rest of the fish.
Put the fish sticks on a platter and garnish with the lemon wedges. Serve with the tartar sauce.
