Baked panko fish sticks with lemon-caper mayonnaise
Fish second courses
Baking
Fish sticks are kind of my guilty pleasure, my go-to frozen snack when Taylor is out of town. He thinks they are gross. Especially when I dip them in mayonnaise. Perhaps I made a mistake when I married him... Regardless, a homemade version of my frozen box favorite was something even he could get behind. Much like my baked panko chicken tenders, this fish version is quick and crunchy, everything a fish stick should be. We whipped up a dipping sauce with lemon, capers, and parsley. Like a fancy tartar sauce, if you will. It's the perfect compliment to the rich, buttery fish. But let's talk fish for a moment. Most fish sticks are probably made of cod, and if you can get some good cod, go for it. We have, however, found cod, much like the more expensive halibut, to be almost too flaky. It will work if you are very gentle, but these varieties of fish tend to fall apart with the lightest breeze. It only works here because these are baked; frying would be a severely frustrating experience.
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