Oven-Fried Cornmeal-Crusted Fish Sticks

Name: Oven-Fried Cornmeal-Crusted Fish Sticks
Yield: Serves 6 to 8
Cuisine: American
Ingredients: ¾ cup (180 ml) buttermilk; 3 tablespoons minced fresh flat-leaf parsley and/or basil; ½ cup (40 g) panko (Japanese bread crumbs); ½ cup (40 g) panko (Japanese bread crumbs); ½ cup (90 g) yellow cornmeal; ⅔ cup (65 g) freshly grated Parmesan; 3 teaspoons kosher salt 4 teaspoons pure chile powder, such as ancho or Chimayó; 3 teaspoons kosher salt 4 teaspoons pure chile powder, such as ancho or Chimayó; 3 teaspoons kosher salt 4 teaspoons pure chile powder, such as ancho or Chimayó; 3 teaspoons kosher salt 4 teaspoons pure chile powder, such as ancho or Chimayó; 1 tablespoon chopped fresh thyme, or 1 teaspoon dried; 1 tablespoon chopped fresh thyme, or 1 teaspoon dried; 2 tablespoons minced shallots or green onion, white part only; 2 tablespoons minced shallots or green onion, white part only; 5 tablespoons (75 ml) olive oil; ¼ cup (60 ml) fresh lemon juice; 2 teaspoons grated lemon zest; 1 cup (125 g) unbleached all-purpose flour; 3 tablespoons minced fresh flat-leaf parsley and/or basil; Lemon wedges, for serving; 2½ pounds (1.2 kg) halibut, cut evenly into 1-inch- (2.5-cm-) thick sticks; Tartar Sauce, for serving

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Oven-frying gives fish a crisp, delicate crust with a minimum of fat. The recipe calls for pure powdered chile, which uses a single type of chile like ancho, rather than chili powder, which is a blend of spices. Serve these crispy, tender fish sticks with lemon wedges and creamy tartar sauce.

Ingredients

¾ cup (180 ml) buttermilk
2 teaspoons grated lemon zest

Americas
United States
Fish course
Pescatarian
California

Method

Preheat the oven to 450°F 230°C). Lightly oil a baking sheet.

In a bowl, whisk together the buttermilk, 1 teaspoon of the lemon zest, the lemon juice,