The Briny Lemon: Crispy Fish Sticks with Herb Yogurt

Forget frozen fish sticks—these humble little morsels are a delectable grown-up dinner made with fresh fish and a combination of fine, dry panko breadcrumbs and cornmeal to assure a crispy golden crust.

Skip the bottled ketchup too, and make a rich, creamy sauce with tangy Greek yogurt and a mixture of fresh herbs. It’s an inviting switch—for kids too!

Serves 4

Ingredients

1 6-oz container plain, nonfat Greek yogurt
1/4 cup chopped fresh herb mix, such as chives, parsley, and rosemary
2 garlic cloves, finely chopped
2 tsp fresh lemon juice
2 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
2/3 cup panko, or other fine, dry breadcrumbs
1/3 cup cornmeal
1 large egg
1 tsp Dijon mustard
1 lb skinless cod filet, cut crosswise into 1-inch-wide strips
3 tbsp olive oil, plus more as needed

Herb Yogurt Ingredients

Cut the Fish into Sticks

Preparation

Combine the yogurt, herbs, garlic, and lemon juice in a bowl. Gradually whisk in the oil and season with salt and pepper. Set aside for 30 minutes to allow flavors to develop. (May also be made 1 day ahead. Cover and refrigerate and stir well to recombine before serving.)

Combined Ingredients

Herb Yogurt

Stir together the panko and cornmeal in a baking dish. Whisk the egg and mustard together in a shallow bowl.
Dip each piece of fish in the egg mixture until well coated. Let the excess drip off, then press the fish into the panko mixture, turning to coat both sides.
Place the filets on a plate and refrigerate 20-30 minutes. (Refrigeration helps the breading stick to the fish during cooking.)
Heat a large skillet over medium-high heat and add the oil. Season the fish with salt and pepper and fry until golden and crispy on the bottom, 3-4 minutes.
Turn and fry until golden and crispy on the other side, and just cooked through, adding more oil as needed, 3-4 minutes longer, depending on the thickness of the fish.