Homemade Fish Sticks with Remoulade Sauce Goujonettes with Remoulade Sauce

Total Time:
40 min
25 min
15 min

4 servings

  • 1 1/2 pounds scrod fillets
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten with 3 tablespoons of water
  • 2 cups fresh bread crumbs
  • 2 tablespoons minced parsley
  • Vegetable oil for frying
  • Remoulade Sauce:
  • 1 cup prepared mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 to 3 tablespoons lemon juice
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped dill pickles
  • 2 tablespoons minced parsley
  • Salt
  • Cayenne, to taste
  • Lemon wedges, for garnish
  • Cut fillets into 1/2-inch strips and season with salt and pepper. Place flour, eggs and bread crumbs in separate shallow bowls. Stir the parsley into the bread crumbs and season with salt and pepper. Dredge strips of scrod in flour shaking off excess. Dip scrod in egg mixture and then roll to coat in the bread crumbs. Set coated fish on waxed paper-lined sheet pan.

  • In a large skillet heat 1/2-inch oil until very hot but not smoking. Carefully add one-third of the coated fish strips to the hot oil and cook, turning once, until golden brown on both sides. Transfer browned fish strips to paper towels to drain. Repeat process.

  • In a small bowl combine mayonnaise, mustard, lemon juice, capers, pickles, parsley, salt and cayenne.

  • Serve fish sticks warm with remoulade sauce and lemon wedges.

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    Recipe courtesy of Food Network Kitchen