Recipe: Crispy Homemade Fish Sticks with Tartar Sauce

CRISPY FISH STICKS WITH TARTAR SAUCE

4 slices hearty white bread, torn into pieces
16 saltines
1/2 cup all purpose flour
2 large eggs
1 cup mayonnaise
2 pounds skinless cod, cut in 1-inch-thick strips
1/4 cup finely chopped dill pickles, plus 1 tablespoon pickle juice
1 tablespoon capers, rinsed and minced
1 cup vegetable oil, divided use (for frying)

Adjust oven rack to middle position and heat oven to 200 degrees F.

Pulse bread and saltines in food processor to fine crumbs, about 15 pulses; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with 1/4 cup mayonnaise and place in third shallow dish.

Pat fish dry with paper towels and season with salt and pepper. One at a time, coat fish strips with flour, dip in egg and then in bread crumbs, pressing on both sides to adhere. Transfer breaded fish to a plate.

Combine remaining 3/4 cup mayonnaise, pickles, pickle juice, and capers in small bowl and set aside.

Heat 1/2 cup oil in large 12-inch nonstick skillet over medium heat until just smoking. Fry half of the fish strips until deep golden and crisp on both sides, about 4 minutes. Drain on paper-lined plate and transfer to oven to keep warm.

Discard oil, wipe out skillet, and repeat with remaining 1/2 cup oil and remaining fish.

Serve, with tartar sauce.

Makes 4 servings
Source: The Complete Cooks Country TV Show Cookbook