Crispy Fish Sticks with Parm Cheese and Parsley Caper Sauce
The grated cheese in the breadcrumbs in this recipe makes the fish coating crispier and nuttier. Serve with grilled or roasted broccolini or asparagus spears and salt-and-vinegar potato chips.
- 1 bunch flat leaf parsley tops (1 1/2 cups, packed)
- 2 small cloves garlic
- Zest and juice of 1 lemon
- 3 tablespoons capers
- Salt and pepper
- 8 3-ounce fat sticks of halibut, black cod or other sustainable white fish
- About 7 tablespoons canola oil, vegetable, olive oil or other high-temperature oil
- Flour, for dredging
- 2 large eggs, beaten
- 1/2 cup fine breadcrumbs
- 1/2 cup panko or large flake fresh breadcrumbs
- 1/2 cup freshly grated Parmigiano Reggiano cheese
Combine the parsley, garlic, lemon zest and juice, capers, salt, pepper and about 3-4 tablespoons olive oil in a food processor or blender. Puree into sauce.
Season the fish with salt and pepper. Heat a shallow layer of olive oil in a large skillet over medium to medium-high heat, 3-4 tablespoons. Coat the fish in flour, eggs and then the breadcrumb-panko-cheese mixture. Shallow fry the fish for 2-3 minutes on each side, drain on paper towels and serve warm with parsley sauce, lemon wedges, roasted or grilled vegetable and chips alongside.