Homemade Fish Sticks with Tartar Sauce
Serving Size / Yield
- ½ Cup Mayonnaise
- 4 Oil-packed Sun-dried Tomatoes, finely chopped
- 3 Sweet Gherkins, finely chopped
- 2 Tbsp Finely Chopped Red Onion
- 2 Tbsp Finely Chopped Dill
- 1 Tsp Fresh Lemon Juice, plus wedges, for serving
- 1 Tsp Salt
- 1 Tsp Cayenne Pepper
- 2 Large Eggs
- 2 Tbsp Water
- ¾ cup All-purpose Flour
- 1 cup Instant Potato Flakes
- 1¾ lb Cod Fillets, cut into 4-by-¾" strips
- 1 1/2 Cup of Vegetable Oil, for frying
Combine the mayonnaise with the sun-dried tomatoes, gherkins, red onion, dill and lemon juice in a small bowl. Once blended, season the tarter sauce with salt and cayenne pepper.
Whisk the eggs with the water in a shallow bowl. Next mix 1/2 cup of the flour with salt and cayenne in a different shallow bowl.Then combine the potato flakes with the remaining 1/4 cup of flour and season with salt and cayenne in another shallow bowl.
Get two baking sheets. Line one baking sheet with wax paper and the other one with paper towels.
Start putting the cod in the flour in batches. Make sure you tap off the excess flour.
Next dip the cod into the egg mixture. Make sure the excess goes back into the bowl.
Then coat the cod in the potato flakes, while pressing down softly to help them stick. Put the cod on the wax paper baking sheet.
Heat a large, deep skillet to 325° and add the vegetable oil. Fry the first batch of cod in the vegetable oil until golden brown for about three minutes, turn only once. Once cooked use a slotted spoon to place fish on the paper towel lined baking sheet and sprinkle a little salt on the fish sticks. Continue this process until all the fish are cooked.
Serve with tartar sauce and sliced lemon.