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mayonnaise
1⁄3 cup
sour cream
1⁄3 cup
chopped capers
2 teaspoons
lemon juice
2 teaspoons
1 teaspoon
panko crumbs
2 cups
11⁄2 teaspoons
boneless halibut or cod fillets, cut into ¾-inch-thick strips
11⁄2 pounds
eggs, lightly beaten
2
olive oil
4 tablespoons
Baked sweet potato fries or chips, for serving
For safe meat preparation, reference the USDA website.
Combine the mayonnaise, sour cream, capers, lemon juice and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker together. Set aside.
On a plate, mix together the panko crumbs and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Dip each fish stick into the eggs, shaking off excess. Press into the crumbs, fully coating each fish stick on all sides.
In a large, non-stick pan, heat 2 Tbsp. of the olive oil over medium-high heat. Add half of the fish sticks in one layer.
Cook for about 4 minutes on each side, cooking in batches if necessary, until fish is cooked through. Serve hot with the Ranch Tartar sauce, and baked sweet potato fries.
