Baked Fish Sticks with Homemade Ranch Dressing
1 pound fish filet, (use a thick filet like cod or halibut)
all-purpose flour for dredging
3 eggs, whisked
3 cups panko breadcrumbs, pulsed in a food processor a few times to grind into smaller crumbs
salt and pepper
Preheat your oven to 375˚F. Fit a roasting rack over a baking sheet.
Cut the fish into large pieces about 1-inch wide by 3-inches long. Place the flour into one bowl, the eggs into a second and the panko into a third dish. Season the panko with salt and pepper.
Dredge the fish in the flour, then submerge into the eggs. Finally, dredge in the seasoned panko. Transfer the coated fish sticks onto the prepared baking sheet.
Bake for 12-15 minutes until golden brown and the fish is cooked through. Serve with ranch dressing tartar sauce for dipping. We served the fish sticks with freshly blanched green beans and carrot sticks on the show.
Ranch Dressing Tartar Sauce:
½ cup sour cream
¾ cup mayonnaise
juice from ¼ lemon
2 tablespoons buttermilk
2 tablespoons chopped pickles
2 tablespoons capers, drained and chopped
1 tablespoon fresh dill, chopped fine
½ tablespoon chives, sliced thin
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper, to taste
Whisk together all ingredients together, season to taste with salt and pepper