Ingredients:
The Aioli
1 tablespoon chopped fresh tarragon
3/4 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 teaspoon lime zest (the zest of one whole lime)
1/2 teaspoon sea salt
Black pepper (3 turns of the pepper mill)
1 tablespoon chopped fresh tarragon
3/4 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 teaspoon lime zest (the zest of one whole lime)
1/2 teaspoon sea salt
Black pepper (3 turns of the pepper mill)
Panko-Crusted Fish Sticks
1 pound firm to semi-firm fish (I use cod or wild Chilean Sea Bass
1 cup panko
2 beaten eggs
Salt and pepper to taste
Oil for deep frying
1 pound firm to semi-firm fish (I use cod or wild Chilean Sea Bass
1 cup panko
2 beaten eggs
Salt and pepper to taste
Oil for deep frying
Directions:
Combine the mayonnaise with the lime juice, lime zest,tarragon salt and pepper. Set aside.
Heat approximately 4 inches of oil in a heavy fry pan.
Cut your fish into pieces, dip in egg and then in panko.
Add approximately 4 inches of oil to a deep skillet and heat oil to
375 degrees. Carefully drop your fish sticks into hot oil and fry until
golden brown, Remove and place on paper towel to absorb any extra oil.
Add additional salt if you like directly after they come out of the oil.
Alternately you can pan fry the fish sticks in about an inch of oil in
the skillet, I recommend seasoned cast iron or a non-stick skillet.
Serve with aioli as a dipping sauce.
