Name: Better Than Gorton’s Fish Sticks
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 stale baguette -; 1 c. mayo (store bought or homemade) -; 1 c. plain Greek yogurt -; 3 small dill pickles, diced finely -; 1/4 c. sautéed shallots -; 2 tbsp. capers, roughly chopped -; 1 tbsp. fresh dill, chopped -; 1 tsp. worcestershire sauce -; 1/2 tbsp. Dijon mustard -; Zest and juice of 1 lemon -; Kosher salt -; Freshly ground black pepper -; 2 lb. lingcod, skinned and cut into 3/4″ wide strips -; 3 large eggs -; 1/4 c. water -; 2 c. homemade bread crumbs -; 1/4 tbsp. garlic powder -; 1/2 tbsp. freshly ground black pepper -; 1/2 tbsp. onion powder -; 2 1/2 c. canola oil -; 2 c. all-purpose flour -

Ingredients for - Better Than Gorton’s Fish Sticks

1. 1 stale baguette

2. 1 c. mayo (store bought or homemade)

3. 1 c. plain Greek yogurt

4. 3 small dill pickles, diced finely

5. 1/4 c. sautéed shallots

6. 2 tbsp. capers, roughly chopped

7. 1 tbsp. fresh dill, chopped

8. 1 tsp. worcestershire sauce

9. 1/2 tbsp. Dijon mustard

10. Zest and juice of 1 lemon

11. Kosher salt

12. Freshly ground black pepper

13. 2 lb. lingcod, skinned and cut into 3/4″ wide strips

14. 3 large eggs

15. 1/4 c. water

16. 2 c. homemade bread crumbs

17. 1/4 tbsp. garlic powder

18. 1/2 tbsp. freshly ground black pepper

19. 1/2 tbsp. onion powder

20. 2 1/2 c. canola oil

21. 2 c. all-purpose flour

How to cook deliciously - Better Than Gorton’s Fish Sticks

1 . Stage

Preheat your oven to 300º F, cut your baguette into small pieces, put them into a blender or vita mix and blend them into a coarse powder.

2 . Stage

Transfer them into a baking and spread evenly and bake for 7-10 mins, checking on them periodically making sure they don't burn. As your checking on them in the oven make sure to give them a good stir here and there to get a nice toast throughout.

3 . Stage

In a medium bowl mix mayo, greek yogurt, dill pickles, shallot, capers, dill, worcestershire sauce, dijon mustard, lemon zest and lemon juice. Season with salt and pepper to taste.

4 . Stage

Set up a dredging station: in a shallow dish whisk your eggs and water together, in another dish add flour, and in another add breadcrumbs and seasonings .

5 . Stage

Dip each strip of fish into the flour first, then egg mixture, then breadcrumbs last. For each step in the process make sure you're getting a good coating with each step. Shaking off any excess .

6 . Stage

To fry in a pan, heat your oil up to 375º F in a shallow frying pan ( I like using a cast iron ). Fry them in batches until golden brown . Remove onto a paper towel lined sheet tray or plate to drain any excess oil .

7 . Stage

Season with salt as soon as possible.