Oven-Fried Fish Sticks With Old Bay Dipping Sauce
Note: Cod and halibut are good substitutes for haddock. Panko breadcrumbs are bigger and crisper than the traditional crumb, which could be substituted. From “The Complete Make-Ahead Cookbook,” by America’s Test Kitchen.
• 1/2 c. plain Greek yogurt
• 1/4 c. plus 1/3 c. mayonnaise, divided
• 4 tbsp. Dijon mustard, divided
• 1 1/2 tsp. plus 1 1/2 tbsp. Old Bay seasoning, divided
• Salt and pepper
• 1 c. plus 2 tbsp. flour, divided
• 3 eggs
• 3 c. panko breadcrumbs (see Note)
• 3 tbsp. vegetable oil
• 2 lb. skinless haddock fillets, 1-in. thick, sliced crosswise into 1-in. wide strips (see Note)
For the dipping sauce: Whisk together the yogurt, 1/4 c. mayonnaise, 1 tablespoon mustard, 1 1/2 teaspoons Old Bay, salt and pepper to taste.
For the fish sticks: Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Combine 3/4 cup flour, 1 1/2 tablespoons Old Bay seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper in shallow dish.
Whisk remaining 6 tablespoons flour, eggs, 1/3 cup mayonnaise and 3 tablespoons mustard together in second shallow dish.
Combine panko and oil in 12-inch skillet and toast over medium-high heat until lightly browned, about 5 minutes. Transfer toasted panko to third shallow dish. Pat haddock dry with paper towels.
Working with 1 piece at a time, dredge haddock in flour mixture, dip in egg mixture, then coat with panko, pressing gently to adhere; transfer to prepared wire rack.
Bake until crumbs are golden and fish flakes apart when gently prodded with paring knife and registers 140 degrees, 10 to 12 minutes. Season with salt and pepper to taste and serve with dipping sauce.
To prepare the fish sticks ahead: The breaded fish sticks, unbaked, can be refrigerated for up to 24 hours or frozen for up to 1 month. To bake, follow the baking instructions. If frozen, brush off any ice crystals that may have formed, and increase baking time to 18 to 22 minutes.