Crispy Fish Sticks with Creamy Dill Dipping Sauce
Whole FoodsCrispy Fish Sticks with Creamy Dill Dipping Sauce
Ingredients
For the Crispy Fish Sticks
- 1 1/2 pounds cod fillets, wild-caught, skinless, boneless, cut into 1/2-inch wide strips
- 1/2 cup all-purpose flour, organic
- 2 large eggs, pasture-raised, beaten
- 1 1/2 cups panko breadcrumbs, organic
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup avocado oil, or other high-heat cooking oil, plus more as needed for frying
For the Creamy Dill Dipping Sauce
- 1/2 cup plain Greek yogurt, organic, whole milk
- 1/4 cup mayonnaise, organic, made with avocado oil
- 2 tablespoons fresh dill, finely chopped, organic
- 1 tablespoon lemon juice, freshly squeezed, organic
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the dipping sauce: In a small bowl, combine the organic Greek yogurt, organic mayonnaise, fresh chopped dill, fresh lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper. Stir until well combined. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Set up a breading station: Prepare three shallow dishes. In the first dish, place the organic all-purpose flour. In the second dish, whisk the pasture-raised eggs. In the third dish, combine the organic panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper, mixing well.
⏱️ 5 min
- 3
Bread the fish: Pat the wild-caught cod strips very dry with paper towels. Dredge each fish strip first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the seasoned panko breadcrumbs, pressing gently to adhere. Place the breaded fish sticks on a clean plate or baking sheet.
⏱️ 10 min
- 4
Preheat the pan: Heat the avocado oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat. The oil should be hot enough that a breadcrumb sizzles immediately when dropped in, but not smoking. You'll need about 1/4 inch of oil in the pan.
⏱️ 2 min
- 5
Cook the fish sticks: Carefully place a single layer of fish sticks into the hot oil, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C). You may need to cook in batches, adding more avocado oil if necessary.
⏱️ 8 min
- 6
Drain and serve: Transfer the cooked fish sticks to a plate lined with paper towels to drain any excess oil. Serve immediately with the creamy dill dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Whole FoodsCrispy Fish Sticks with Creamy Dill Dipping Sauce
Ingredients
For the Crispy Fish Sticks
- 1 1/2 pounds cod fillets, wild-caught, skinless, boneless, cut into 1/2-inch wide strips
- 1/2 cup all-purpose flour, organic
- 2 large eggs, pasture-raised, beaten
- 1 1/2 cups panko breadcrumbs, organic
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup avocado oil, or other high-heat cooking oil, plus more as needed for frying
For the Creamy Dill Dipping Sauce
- 1/2 cup plain Greek yogurt, organic, whole milk
- 1/4 cup mayonnaise, organic, made with avocado oil
- 2 tablespoons fresh dill, finely chopped, organic
- 1 tablespoon lemon juice, freshly squeezed, organic
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the dipping sauce: In a small bowl, combine the organic Greek yogurt, organic mayonnaise, fresh chopped dill, fresh lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper. Stir until well combined. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Set up a breading station: Prepare three shallow dishes. In the first dish, place the organic all-purpose flour. In the second dish, whisk the pasture-raised eggs. In the third dish, combine the organic panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper, mixing well.
⏱️ 5 min - 3
Bread the fish: Pat the wild-caught cod strips very dry with paper towels. Dredge each fish strip first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the seasoned panko breadcrumbs, pressing gently to adhere. Place the breaded fish sticks on a clean plate or baking sheet.
⏱️ 10 min - 4
Preheat the pan: Heat the avocado oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat. The oil should be hot enough that a breadcrumb sizzles immediately when dropped in, but not smoking. You'll need about 1/4 inch of oil in the pan.
⏱️ 2 min - 5
Cook the fish sticks: Carefully place a single layer of fish sticks into the hot oil, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C). You may need to cook in batches, adding more avocado oil if necessary.
⏱️ 8 min - 6
Drain and serve: Transfer the cooked fish sticks to a plate lined with paper towels to drain any excess oil. Serve immediately with the creamy dill dipping sauce.
⏱️ 2 min