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

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.