Ahoy landlubber! Dare ye take to the high seas of flavor and adventure with the best fish sticks to ever sail the seven seas! Captain Sticks crest the waves of Poseidon’s realm with a tender heart of flaky, savory fish in a hull of crispy, crunchy potato chips! Avast! These Captain Sticks know they need a good crew with them, and so they set sail to your taste buds with their first mate… homemade, tangy tartar sauce! It’s a fair wind with these on your table!
Ingredients
For the fish sticks:
- 5 ounces plain potato chips
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 1 1/2 pounds white fish fillets
- 2 large eggs, beaten
For the tartar sauce:
- 1/4 cup dill pickles, minced
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/2 teaspoon dried dill weed
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Line a large baking sheet with parchment paper.
Step 3 –In a food processor, add the chips and pulse until they are broken into 1/4-inch or smaller pieces.
Step 4 –Transfer the chip pieces to a large bowl.
Step 5 –In a medium bowl, add the flour, the thyme, 1/2 teaspoon of the salt, and the pepper and stir to combine.
Step 6 –Pat the fish fillets dry with paper towels.
Step 7 –On a cutting board, add the fish fillets and cut them against the grain into 3/4-inch-wide sticks.
Step 8 –Pat the fish sticks dry.
Step 9 –Dredge the fish sticks, 2-3 at a time, in the flour mixture and then in the beaten eggs.
Step 10 –Dip the coated fish sticks in the crushed potato chips, making sure they are completely covered before placing them on the prepared baking sheet.
Step 11 –Repeat until all of the fish sticks are coated.
Step 12 –Make sure the fish sticks are about 1-inch apart on the baking sheet.
Step 13 –Bake until the fish sticks flake easily and reach an internal temperature of 145 degrees F, about 15 minutes.
Step 14 –In a medium bowl, add the pickles, the mayonnaise, the lemon juice, the Worcestershire sauce, the remaining salt, and the dill weed and stir to combine.
Step 15 –Transfer the tartar sauce to a small bowl.
Step 16 –Serve the fish sticks with the tartar sauce.
