Grown-Up Fish Sticks with Preserved Lemon Tartar Sauce
These Grown-Up Fish Sticks feature quality ingredients in the format you know and love. Served with Preserved Lemon Tartar Sauce, these sticks are as sophisticated as they are nostalgic.
Equipment
- Large Piping Bag
- A Large Round Piping Tip (I used an Ateco 808)
- Food Processor
Ingredients
- 1 large cod fillet Cut into quarters
- 1 large egg yolk
- ½ cup + 1 tbsp cornstarch divided
- 1 tsp salt divided
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
Preserved Lemon Tartar Sauce
- 1 cup mayo
- 1 dill pickle finely diced
- 1 preserved lemon flesh removed, rind thinly sliced
- 1 clove garlic minced
- 2 tbsp fresh mint finely chopped
- 1 tbsp whole-grain Dijon mustard
- 2 tsp honey
Instructions
For the Tartar Sauce
- Place all of the ingredients in a large bowl and stir to combine. Cover and chill until ready to serve.
For the Fish Sticks
- Place the 3 quarters of the cod in a large food processor and blitz until smooth. Retain the meatiest quarter of the cod and give it a small dice.
- Transfer the puree and diced cod to a large bowl. Add the egg yolk, half of the salt and 1 tablespoon of the cornstarch. Stir to combine.
- Place the cod mixture in a large piping bag fitted with a 1" round piping tip (I used an Ateco 808 tip). Pipe the cod mixture onto a baking sheet lined with parchment paper in 2 ½" long logs. You should have around 12. Transfer the baking sheet to the freezer and freeze for 1 hour.
- Once the hour has passed, whisk to combine the flour and remaining cornstarch in a large bowl. Whisk to combine the panko and the remaining salt and pour the mixture into a large pie plate.
- Working with one stick at a time, roll the fish sticks in the flour/cornstarch mixture, followed by the beaten eggs, followed by the panko mixture. Return the breaded fish sticks to the baking sheet and continue until you run out of sticks.
- Heat 1 ½" of neutral oil (I used canola oil) in a large skillet until small bubbles break the surface. Working in batches, fry the fish sticks until golden on both sides - about 2-3 minutes per side.
- Transfer the fried fish sticks to a cooling rack over a baking sheet and sprinkle with finishing salt. Serve immediately with oven fries, peas, and the Preserved Lemon Tartar Sauce on the side for dipping.