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Ингредиенты
- 1 c. homemade or possibly prepared mayonnaise
- 2 tsp Dijon mustard
- 1 Tbsp. chopped shallots
- 1/4 c. finely-minced dill pickle
- 1 1/2 tsp freshly-squeezed lemon juice
- 1 pch cayenne pepper
- 2 lrg Large eggs
- 1/4 c. lowfat milk
- 1 c. dry bread crumbs
- 1 c. all-purpose flour
- 1 lb cod fillet Coarse salt to taste Freshly-grnd black pepper to taste
- 6 Tbsp. extra virgin olive oil
Инструкции
- For the Tartar Sauce: In a medium bowl, mix all ingredients till well combined. Store covered in the refrigerator till ready to serve, for up to 2 days. Stir again just before serving. (
- Makes about 2 c.)
- For the Fish Sticks: In a shallow dish, beat together Large eggs and lowfat milk. Pour the bread crumbs and flour onto two separate plates. Cut cod fillet into 1/2-inch thick sticks. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour, and dip in the egg mix. Then, transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on a wire rack when coated.
- Heat 3 Tbsp. extra virgin olive oil in a large skillet over medium-high heat. Arrange half the fish sticks in a single layer without crowding; cook till golden, 1 to 2 min per side. Remove fish sticks from skillet, and transfer to a serving dish. Wipe out pan and repeat with remaining oil and fish.
- Serve fish sticks, warm or possibly at room temperature, with tartar sauce.
- This recipe yields about 20 fish sticks.
- Yield: 20 fish sticks
