SAUCE FOR FISH STICKS RECIPES

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FISH STICKS & A CREAMY HONEY MUSTARD DIPPING SAUCE RECIPE ...



Fish Sticks & a Creamy Honey Mustard Dipping Sauce Recipe ... image

Our simple honey mustard dipping sauce makes eating fish fun for kids. This recipe tastes great with Van de Kamp’s® and Mrs. Paul’s® Fish Sticks because it is made with 100% whole fillets that have a delicious mild taste.

Provided by MyRecipes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 (4 sticks per serving)

Number Of Ingredients 4

1 box Van de Kamp’s® or Mrs. Paul’s® Xtra Large Crunchy Fish Sticks or Regular Fish Sticks
1 cup mayonnaise
4 teaspoons yellow mustard
4 teaspoons honey

Steps:

  • Bake fish according to package directions.
  • Meanwhile, stir mayonnaise, mustard and honey together in a small bowl.
  • Serve dipping sauce with prepared fish.

CRUNCHY FISH STICKS WITH TARTAR SAUCE RECIPE - GRACE ...



Crunchy Fish Sticks with Tartar Sauce Recipe - Grace ... image

Inspiring Idea 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.Quick Take 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. More Quick Fish Recipes

Provided by Grace Parisi

Total Time 30 minutes

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.
  • 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.
  • In a large, deep skillet, heat 1 1/2 inches of oil to 325°. 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.

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