• 6 Ratings

A little olive oil and a smoking-hot skillet deliver deep-fried taste without excess fat in these crispy fish sticks.

Recipe by Chadwick Boyd
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place a 12-inch cast-iron skillet in the oven. Preheat oven to 425°F. For aioli: In a small bowl whisk together mayonnaise, fresh cilantro, lemon juice, garlic, cayenne, and a 1/8 tsp. salt. Cover and chill until serving time.

  • Season fish with 1/4 tsp. salt and 1/4 tsp. black pepper. Place in a large resealable plastic bag. In a small bowl whisk together the buttermilk and hot pepper sauce; pour over fish. Seal bag; set in a bowl. Chill 20 minutes.

  • Place cornstarch in a shallow dish; add 1/8 tsp. salt and 1/8 tsp. black pepper. In a second shallow dish lightly beat the eggs. In a third shallow dish combine the lemon zest, panko, dried cilantro, garlic powder, and 1/2 tsp. salt.

  • Drain fish, discarding any remaining marinade. Gently dip fish in cornstarch to coat, then dip in eggs to moisten. Dip in panko mixture to coat. Transfer to a tray or baking sheet.

  • Carefully remove the skillet from the oven; add olive oil. Carefully arrange fish sticks in skillet. Bake 10 minutes or until browned on the bottom. Turn and bake 8 to 10 minutes more (until fish flakes when tested with a fork and sticks are golden). Remove to paper towels to drain; let stand 5 minutes. Drizzle with additional lemon juice; serve with aioli.

Nutrition Facts

570 calories; 44 g total fat; 7 g saturated fat; 15 g polyunsaturated fat; 20 g monounsaturated fat; 151 mg cholesterol; 895 mg sodium. 311 mg potassium; 23 g carbohydrates; 1 g fiber; 1 g sugar; 19 g protein; 0 g trans fatty acid; 312 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 25 mcg folate; 2 mcg vitamin b12; 51 mg calcium; 1 mg iron;


6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2