Food Network: Fish Sticks with Tartar Sauce

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Fish Sticks with Tartar Sauce
From Food Network Kitchens

Ingredients
1-pound piece boneless, skinless cod and/or boneless chicken strips*
2 cups panko (Japanese coarse bread crumbs)
1 cup all-purpose flour
2 teaspoons kosher salt, plus for seasoning
3 large eggs
Freshly ground black pepper
Corn oil, for frying
Tartar Dipping Sauce, recipe follows

*If also making chicken fingers, follow the same method and use separate pans.

Instructions
Prepare a paper towel-lined baking pan and set aside. Cut each fillet
into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and

beat the eggs lightly in another.

Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with
salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off
any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the
heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown,
about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep
warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping
sauce.

Tartar Sauce:
2/3 cup mayonnaise
1/4 cup sweet pickle relish
Freshly squeezed juice from 1/2 lemon (about 1 tablespoon)

Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.

Yield: 1 cup sauce