Serves 4
Ingredients
¾ cup mayonnaise
3 Tbs. dill pickle relish, drained
1 Tbs. chopped capers
1 Tbs. fresh lemon juice
½ cup all-purpose flour
1 Tbs. Old Bay Seasoning
Kosher salt
2 large eggs
1½ cups plain panko
1½ lb. fresh or thawed cod loin fillets, cut
into strips about 1 inch by 3 inches
3 Tbs. unsalted butter
3 Tbs. olive oil
Lemon wedges, for serving
In a small bowl, combine the mayonnaise, relish, capers, and lemon juice. Refrigerate until ready to serve. ` a shallow bowl, combine the flour, Old Bav, and 12 tsp. salt. In another shallow bowl, beat the eggs with 1 Tbs. water. Put the panko a third shallow bowl. Take one piece of fish, toss it in the flour dipit in the egg then rollit in the panko. Set it on a plate or baking sheet, Repeat with the remaining fish. Heat 2 Tbs. butter and 2 Tbs. il in a large skillet over medium-high heat. Iln three batches, add the breaded fish. Cook, flipping once, until golden brown on both sides, about 5 minutes. (The fish’sticks should be opaque at their center.) Transfer to a paper-towel- lined plate and keep warm. Repeat with the remaining fish, butter, and oil, Sprinkle with salt, and serve with the tartar sauce and lemon wedges.
