Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, December 19, 2014

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

  • 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
  1. 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
  1. Stir together the panko and cornmeal in a baking dish. Whisk the egg and mustard together in a shallow bowl.
  2. 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.
  3. Place the filets on a plate and refrigerate 20-30 minutes. (Refrigeration helps the breading stick to the fish during cooking.)
  4. 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. 
  5. 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.
Egg and Panko Mixtures 
Breaded Fish 
Fish Beginning to Fry 
Fried Fish
Divide the herb-yogurt sauce into small, individual bowls and serve alongside the fish.

Crispy Fish Sticks with Herb Yogurt

No comments:

Post a Comment