Crispy Fish Sticks with Lilikoi Mustard Dipping Sauce
Super crispy fish sticks coated in panko and served with a lilikoi mustard dipping sauce.
Ingredients
For the Fish Sticks:
- 1 ½ lb white fish fillets such as tilapia or cod, cut into 1 ½ to 2 inch wide strips
- ½ cup flour
- ¼ cup cornstarch
- 1 egg
- ⅓ cup water
- 1 teaspoon dijon mustard
- 1 ½ cup panko breadcrumbs white japanese bread crumbs
- 1 teaspoon salt
- Oil for frying
For the Dipping Sauce:
- ¼ cup dijon mustard with seeds preferably
- 3 Tablespoons honey
- 2 Tablespoons passionfruit juice no sugar added, or strained pulp
- 1 Tablespoon lemon juice
- 1 Tablespoon olive oil
- ¼ teaspoon salt
- Freshly ground pepper a few grinds
Instructions
Prepare the Lilikoi Mustard
- Whisk all ingredients in a small container. Set aside. This can be prepared up to three days in advance.
To make the fish sticks:
- Whisk together flour, cornstarch, egg, water, and dijon to the consistency of pancake batter. In a separate bowl, add 1 cup panko and salt.
- Dip each fish stick into the batter and scrape any excess batter on the side of the bowl. Coat in panko crumbs(i drop the fish into the panko and give the bowl a couple healthy shakes).
- Set aside on a tray. Let them rest while you heat the oil- sitting for 10 minutes hardens the batter and helps the coating stick while frying.
- Heat 2 inches of oil in a fry pan and when hot, fry the fish in batches until golden and crispy.
- Drain on a paper towel or rack.
- Serve hot with dipping sauce.