Rating: 3.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 7 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


Recipe Summary

30 mins
1 hr 15 mins


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; fat 44g; cholesterol 151mg; saturated fat 7g; carbohydrates 23g; mono fat 20g; poly fat 15g; insoluble fiber 1g; sugars 1g; protein 19g; vitamin a 312.4IU; vitamin c 4mg; riboflavin 0.2mg; niacin equivalents 2.9mg; vitamin b6 0.3mg; folate 25.1mcg; vitamin b12 1.8mcg; sodium 895mg; potassium 311mg; calcium 51mg; iron 1.1mg.