Ingredients
Method
Prepare the Fish and Coating
- Pat fish fillets completely dry with paper towels. Cut into strips about 1 inch wide and 3-4 inches long.
- Set up three shallow dishes: flour in the first, beaten eggs in the second, and combined panko, regular breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in the third.
- Heat oil in a heavy pot or deep skillet to 350°F. Use a candy thermometer to monitor temperature.
Make the Tartar Sauce
- Combine mayonnaise, chopped pickles, lemon juice, dill, capers if using, salt, and pepper in a small bowl.
- Mix well and refrigerate until ready to serve.
Bread and Fry the Fish
- Working with one piece at a time, dredge fish in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Finally, coat thoroughly in breadcrumb mixture, pressing gently to adhere.
- Carefully lower 4-5 fish sticks into hot oil. Don't overcrowd the pot.
- Fry for 2-3 minutes per side until golden brown and fish flakes easily with a fork.
- Transfer to a paper towel-lined plate. Repeat with remaining fish, adjusting heat as needed to maintain 350°F.
- Serve immediately with tartar sauce and lemon wedges.
Notes
Fish sticks are best served immediately while still crispy. If you need to keep them warm, place on a wire rack set over a baking sheet in a 200°F oven. Leftover tartar sauce keeps in the refrigerator for up to 1 week. For a lighter version, try baking the breaded fish sticks at 425°F for 12-15 minutes, flipping once halfway through.