Crispy Fish Strips with Lime Cream Dip
Crispy Fish Strips with Lime Cream Dip
Ingredients
For the Crispy Fish Strips
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 1/2-inch wide strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for deep frying
- 2 tablespoons fresh parsley, chopped, for garnish
For the Lime Cream Dip
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon lime zest
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Lime Cream Dip: In a small bowl, combine the sour cream, mayonnaise, lime juice, lime zest, garlic powder, salt, and black pepper. Stir until well combined. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten eggs. In the third dish, combine the panko breadcrumbs, paprika, garlic powder, salt, and black pepper. Mix well.
⏱️ 5 min
- 3
Bread the fish strips: Pat the fish strips dry with paper towels. Dredge each fish strip first in the flour, shaking off any excess. Then dip it in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the panko mixture, pressing gently to ensure the breadcrumbs adhere.
⏱️ 10 min
- 4
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Fry the fish strips: Carefully add a few fish strips to the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F.
⏱️ 8 min
- 6
Drain and season: Using a slotted spoon or tongs, remove the cooked fish strips from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of salt, if desired.
⏱️ 2 min
- 7
Repeat frying: Continue frying the remaining fish strips in batches, ensuring the oil temperature remains consistent between batches.
⏱️ 5 min
- 8
Garnish and serve: Arrange the crispy fish strips on a serving platter, garnish with fresh chopped parsley, and serve hot with the chilled Lime Cream Dip.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fish Strips with Lime Cream Dip
For the Crispy Fish Strips
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 1/2-inch wide strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for deep frying
- 2 tablespoons fresh parsley, chopped, for garnish
For the Lime Cream Dip
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon lime zest
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Lime Cream Dip: In a small bowl, combine the sour cream, mayonnaise, lime juice, lime zest, garlic powder, salt, and black pepper. Stir until well combined. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten eggs. In the third dish, combine the panko breadcrumbs, paprika, garlic powder, salt, and black pepper. Mix well.
⏱️ 5 min - 3
Bread the fish strips: Pat the fish strips dry with paper towels. Dredge each fish strip first in the flour, shaking off any excess. Then dip it in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the panko mixture, pressing gently to ensure the breadcrumbs adhere.
⏱️ 10 min - 4
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Fry the fish strips: Carefully add a few fish strips to the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F.
⏱️ 8 min - 6
Drain and season: Using a slotted spoon or tongs, remove the cooked fish strips from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of salt, if desired.
⏱️ 2 min - 7
Repeat frying: Continue frying the remaining fish strips in batches, ensuring the oil temperature remains consistent between batches.
⏱️ 5 min - 8
Garnish and serve: Arrange the crispy fish strips on a serving platter, garnish with fresh chopped parsley, and serve hot with the chilled Lime Cream Dip.
⏱️ 2 min