Crispy Lemon Fish Sticks
Active Time: 25 minutes
Total Time: 35 minutes • Serves: 4
1 small lemon
1 1/2 cups panko breadcrumbs
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/4 cup Schnucks mayonnaise
1/4 cup Schnucks sour cream
2 tablespoons Schnucks sweet relish
1 tablespoon rinsed and drained capers, chopped
1/4 teaspoon Schnucks ground cayenne pepper
2 Schnucks large eggs
1/2 cup Schnucks vitamin D whole milk
1 1/2 pounds swai or tilapia fillets, cut into 3 x 1-inch sticks
6 tablespoons Schnucks canola oil, divided
1. From lemon, grate 2 teaspoons peel and squeeze 1 teaspoon juice. In pie plate or wide, shallow bowl, stir breadcrumbs, 1/4 teaspoon each salt and black pepper, and lemon peel.
2. In small bowl, stir mayonnaise, sour cream, relish, capers, cayenne pepper and lemon juice. Refrigerate until ready to serve.
3. In separate pie plate or wide, shallow bowl, with whisk, beat eggs, milk and remaining 1/4 teaspoon each salt and black pepper. Dip each fish stick into egg mixture, then press into breadcrumb mixture, turning to coat completely.
4. In nonstick 12-inch skillet, heat 3 tablespoons oil over medium-high heat. Add half of fish and cook 4 to 6 minutes or until fish turns golden brown on the outside and internal temperature reaches 145°F, turning once halfway through cooking. Transfer fish to paper towel-lined plate to drain. Carefully wipe skillet clean with paper towels. Repeat with remaining 3 tablespoons oil and fish. Serve fish with tartar sauce.
Each serving: about 550 calories, 34 g total fat (6 g saturated), 130 mg cholesterol, 880 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g sugars, 31 g protein