Crunchy Fish Sticks with Tartar Sauce
Recipe from Food & Wine

Michael Schlow of Radius in Boston uses potato flakes from a box in place of bread crumbs to form a supercrispy crust for cod fillets. Grace Parisi dredges cod strips in flour and potato flakes to create crunchy fish sticks, which she serves with a chunky sun-dried-tomato tartar sauce.


Tina Rupp

by 16  people


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Servings: 6
Prep Time: 30 mins
Total Time: 30 mins
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Ingredients
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    1/2  cup 
    mayonnaise
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    4   
    oil-packed sun-dried tomatoes, finely chopped
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    3   
    sweet gherkins, finely chopped
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    2   tablespoons 
    finely chopped red onion
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    2   tablespoons 
    finely chopped dill
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    1   teaspoon 
    fresh lemon juice, plus wedges, for serving
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    Salt
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    Cayenne pepper
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    2   
    large eggs
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    2   tablespoons 
    water
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    3/4  cup 
    all-purpose flour
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    1   cup 
    instant potato flakes
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    1 3/4  pounds 
    cod fillets, cut into 4-by-3/4-inch strips
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    Vegetable oil, for frying

Directions
1.
In a small bowl, combine the mayonnaise with the sun-dried tomatoes, gherkins, red onion, dill, and lemon juice. Season the tartar sauce with salt and cayenne.
2.
In a shallow bowl, whisk the eggs with the water. In another shallow bowl, mix 1/2 cup of the flour with salt and cayenne. In a third shallow bowl, combine the potato flakes with the remaining 1/4 cup of flour and season with salt and cayenne. Line a baking sheet with wax paper and another one with paper towels.
3.
Working in batches, dredge the cod in the flour, tapping off the excess. Dip the cod in the egg, allow any excess to drip back into the bowl, then coat the cod in the potato flakes, pressing to help them adhere. Transfer the cod to the wax paper-lined baking sheet.
4.
In a large, deep skillet, heat 1 1/2 inches of oil to 325 degrees. Working in 2 batches, fry the cod in the hot oil, turning once, until deep golden and crispy, about 3 minutes. Using a slotted spoon, transfer the fish to the paper towel-lined baking sheet and sprinkle lightly with salt. Repeat with the remaining fish. Serve immediately with the tartar sauce and lemon wedges.
MAKE AHEAD:

1.
The sauce can be refrigerated for 1 week.
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