crispy fish stick

tacos

with Herb Salad

TOTAL TIME

30 MIN

Serves 4

As a kid, I was infatuated with frozen fish sticks (Gorton’s, I think the brand was), which I stuffed into tortillas along with lettuce and hot sauce. My tastes have changed since then but my love for fish sticks has not. Nor has my preferred way of eating them. This is my modern version, the biggest fish stick upgrade of all time.

• 1 cup all-purpose flour
• 3 large eggs
• Kosher salt
• 2 cups panko bread crumbs
• Freshly ground black pepper
• Two 8-ounce skinless swordfish steaks (½ inch thick), cut into ½-inch-wide sticks
• 1½ tablespoons canola or vegetable oil, plus more for frying
• 1½ cups lightly packed fresh cilantro leaves
• ¾ cup snipped fresh chives
• ¾ cup snipped fresh dill
• 1 Fresno chile or jalapeño, halved, and very thinly sliced
• 2½ tablespoons fresh lime juice
• Sour cream, for spreading
• 12 corn tortillas, warmed
• Lime wedges, for serving

Spread the flour in a shallow bowl. In another shallow bowl, beat the eggs with a pinch of salt. Spread the panko in another bowl and season with salt and pepper.

Season the swordfish sticks with salt and pepper. In batches, dredge the sticks in the flour. Dip the sticks in the egg, allowing the excess to drip off, then dredge in the panko. Transfer to a plate.

In a large skillet, heat ¼ inch of canola oil over medium-high heat until shimmering (the oil is ready if you stick the end of a wooden spoon in the center and bubbles form around it). Add the coated fish sticks and fry, turning once, until browned and cooked through, about 5 minutes total. Transfer to paper towels to drain and season lightly with salt.

Meanwhile, in a medium bowl, toss the cilantro, chives, dill, chile, lime juice, and canola oil. Season the herb salad with salt and pepper. Spread sour cream on the warm tortillas and top with the fish sticks and herb salad. Serve with lime wedges.