Petitchef
PETITCHEF

Fish sticks


Ingredients

- 1 lb wild Pacific Halibut
- 1 organic egg white
- 2 cups Gluten free breadcrumbs
- 1/2 tsp smoked paprika
- S&P
- olive oil spray
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 cup canola oil
- 1/2 lemon
- 1 tsp capers
- 1 tbsp parsley
- 3 gherkins
- 1/4 tsp black pepper
- pinch salt

Preparation

Step 1

Preheat oven to 420°F. Season the fish with S&P.

Step 2

Dip the fish sticks into the egg holding it over the bowl so excess can drain off then roll around in breadcrumb mixture coating completely.

Step 3

Repeat until all fish are coated. Place on a foiled oven tray until ready to cook. This can be done ahead and refrigerated until needed.

Step 4

To cook, simply spray each side of the bread crumbed fish with olive oil spray and pop in the oven on foiled tray. Cook for 3-4 minutes until fish is firm to touch.

Step 5

Tartar sauce is a mayo-based sauce. Homemade mayo is one of the easiest condiments to make and is way more healthier and tastier than store bought.

Step 6

Place the egg yolks in the food processor along with the mustard & zest. With the machine running slowly add the oil to emulsify.

Step 7

If the mayo looks too thick add a drizzle of cold water to smooth it out. Once all the oil has been incorporated fold in the capers, gherkins, parsley & salt and pulse for 20 seconds.

Step 8

Done. Pop in the fridge until ready to eat.

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