In about the same amount of time it would take to fire up the hotbox and bake some frozen fish sticks, (what is this, 7th grade?) you can make your own- only much healthier and much, much tastier. Version 2.0 is pan-fried vs. deep-fried, fresh vs. frozen, and without all the preservatives and crap. Frozen fish sticks are probably the hot dog of the sea, anyway. What's with the dude in the raincoat, anyway?
2 1/2 tablespoons chopped fresh dill 2 tablespoons drained capers
Fish and Chips-V2.0- Panko-Crusted Cod, Dill-Caper Tartar Sauce, House Chips
1/2 C mayo
2.5 TB dill, finely chopped
2 TB chives, finely chopped
1 ts fresh lemon juice
2 TB capers, drained and rinsed
2 TB dill pickle, finely chopped + 1TB pickle juice
1.5 C panko bread crumbs
1 large egg
1.5 lb cod fillets, about 3/4" thick, cut into 3" X 1" sticks
4 TB EVOO, divided
1 large baking potato, peeled, 1/8" slices
1/2 TB EVOO
For the fish-
To assemble the tartar sauce-combine the first 6 ingredients in a small bowl, stir well and chill in the fridge until needed. Pat the fish dry with paper towels, then season with S&P on all sides. Assemble a two-part breading station with whisked egg in a small bowl and panko on a plate or pie pan. Dip the fish pieces in the egg first, then roll in panko and press gently to adhere. Shake off any excess.
In a large nonstick skillet, coat with 2 TB EVOO over medium heat. Working in batches, fry the fish for about 4 minutes total, turning often, until golden brown. Cover and keep warm while repeating with the rest of the EVOO and the second batch.
Squeeze a bit of lemon on the fish, then serve up with the tartar sauce.
For the chips-
Dry the potato slices well with paper towel or a clean kitchen towel. Brush both sides with EVOO, then arrange single-layer on a sheet pan. Bake at 500°F for 16-18 minutes, rotate the pan halfway through if needed. EEEEEmmediatley upon removing from oven, season with S&P. Large sea salt crystals would be best, kosher would be fine too.
Pairs well with cold beersss.