Start to finish: 45 minutes / Servings: 4 to 6
This recipe turns mild, firm-fleshed fillets into flavorful fish sticks, but without the hassle of stovetop frying. For a crisp, light coating, we use panko breadcrumbs, but we process them so they’re a little finer and a better textural match for the flaky fish, and we mix in a couple tablespoons of cornstarch to help the crumbs adhere. Buttery Ritz crackers are a terrific alternative to panko. We skip the beaten egg typically used to bind the crumbs to the fish and opt instead for mayonnaise flavored with mustard. Serve with one of the sauces below. Or, make terrific fish tacos by tucking the fish sticks, along with shredded cabbage, cilantro and the chipotle-lime mayonnaise into warm tortillas.
2 cups panko breadcrumbs OR roughly crushed Ritz crackers
2 tablespoons cornstarch
2 teaspoons sweet paprika
Kosher salt and ground black pepper
⅓ cup mayonnaise
2 teaspoons yellow mustard OR Dijon mustard
1½ pounds boneless, skinless cod OR snapper fillets
Lemon wedges, to serve
Heat the oven to 475°F with a rack in the lowest position. Place a wire rack in a rimmed baking sheet and mist the rack with cooking spray.
In a food processor, combine the panko, cornstarch, paprika and ¼ teaspoon each salt and pepper. Pulse to fine crumbs, about 8 pulses. Alternatively, place the ingredients in a gallon-sized zip-close plastic bag and pound with a rolling pin until fine. Transfer to a pie plate or other wide, shallow dish.
In a small bowl, stir together the mayonnaise, mustard and ¼ teaspoon each salt and pepper.
Cut the fish into ¾- to 1-inch-thick by 2- to 3-inch long fingers. Pat dry with paper towels. Brush the fish on all sides with the mayonnaise mixture. Working a few at a time, coat the pieces on all sides with the panko mixture, pressing so the crumbs adhere. Place the fish sticks on the prepared rack. When all of the fish has been breaded, mist evenly with cooking spray.
Bake until the fish sticks are golden brown, 10 to 13 minutes; rotate the baking sheet about halfway through. Serve with lemon wedges.
Harissa Mayonnaise with Olives and Lemon
Start to finish: 5 minutes / Makes about ½ cup
In a small bowl, stir together ⅓ cup mayonnaise, 3 tablespoons chopped pitted green or black olives, 2 teaspoons harissa paste and 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice. Taste and season with kosher salt and ground black pepper.
Curried Ketchup
Start to finish: 5 minutes / Makes about ½ cup
In a small bowl, stir together ½ cup ketchup, 1 tablespoon plus 2 teaspoons lemon juice and 1 tablespoon curry powder. Taste and season with kosher salt and ground black pepper.
Chipotle-Lime Mayonnaise
Start to finish: 5 minutes / Makes about ½ cup
In a small bowl, stir together ⅓ cup mayonnaise, 1 chipotle chili in adobo sauce (minced), 2 teaspoons lime juice and 2 tablespoons chopped fresh cilantro. Taste and season with kosher salt and ground black pepper.