oven baked fish sticks

(adapted by Melissa Clark)

Ingredients:

1 tablespoon olive oil

1 cup panko breadcrumbs

¼ teaspoon dried thyme

1 garlic clove, grated

¼ teaspoon ground pepper

2 tablespoons Dijon mustard

2 eggs

¾ cup flour

¾ pound skinless cod (or other white fish) cut into 1-inch strips

¾ teaspoon kosher salt

Tartar sauce, recipe below

Directions:

In a large skillet over medium heat, warm a tablespoon of olive oil. Stir in panko, thyme, garlic and ¼ teaspoon pepper. Cook, stirring frequently, until crumbs are evenly golden brown, about 3-5 minutes. Transfer immediately to a shallow bowl.
In a separate bowl, whisk together the mustard and eggs. Place the flour in a third bowl.

Season the fish with ½ teaspoon salt and a few grinds of pepper. Dredge each piece of fish in the flour, then mustard/egg mixture, then panko mixture; making sure each is well coated before proceeding to the next bowl.

Transfer the coated fish to a wire rack. The fish can be breaded up to 4 hours ahead of time. Store in the refrigerator, uncovered, either on the rack or on a plate.

Preheat oven to 425 degrees.

Place the wire rack with the fish on it over a rimmed baking sheet. Bake until the fish is flaky and golden about 10 to 15 minutes.
Serve hot, with fries and tartar sauce on the side.

Serves 2

tartar sauce

Ingredients:

¼ cup mayonnaise

3 tablespoons sweet pickle relish

½ small shallot, finely chopped

¼ teaspoon soy sauce

Directions:

In a small bowl, whisk together the mayonnaise, pickle relish, chopped shallot and soy sauce. Season with salt to taste. The tartar sauce can be made ahead of time, cover and refrigerate.

Makes about one third cup