This is so good, so easy, and so affordable! We do love our fish around here, baked, broiled, grilled, it just doesn't matter. Here's another delicious way to serve it. The fish recipe came from www.kitchendaily.com and the tartar sauce recipe is courtesy of The Joy of Cooking. I cut the recipe in half using just 3/4 pound of catfish costing under $5.
OVEN-FRIED FISH STICKS
About 1 1/2 pounds firm filleted fish, like cod, pollock, swordfish, or catfish
1 1/2 cups milk, buttermilk, or yogurt (I use buttermilk)
Bread crumbs, preferably fresh, for dredging (I use Panko)
S&P
3 Tbsp melted butter or EVOO
Lemon wedges or sauce of your choice for serving
Cut the fish into sticks and 1/2" thick; soak in the milk while you heat the oven to 450. Put the bread crumbs on a plate and sprinkle with S&P.
When the oven is hot, pull the fish from the milk and let it drain a bit. Dredge the still-wet fish in the bread crumbs, patting them to make sure they adhere. Drizzle a little of the butter or oil over the bottom of a 9x13" baking pan or large rimmed baking sheet, then lay the fish sticks in the pan. Drizzle with the remaining butter or oil.
Bake near the top of the oven for about 10 minutes, depending on the thickness; the fish will be crisp on the outside and tender and opaque when done (NOTE: I turned the broiler on for the last few minutes to crisp-up the Panko crumbs). Serve immediately.
TARTAR SAUCE
1 cup mayo
1 hard-cooked egg, finely chopped
1 Tbsp chopped drained sweet pickle relish
1 Tbsp chopped drained capers
1 Tbsp finely chopped parsley (or other herb, such as tarragon or chives)
1 Tbsp chopped green olives (optional)
1 tsp Dijon
1 tsp minced shallot
cayenne or hot pepper sauce to taste (optional)
S&P to taste
Wine vinegar or freshly-squeezed lemon juice (optional)
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