Crispy Fish Sticks with Tartar Sauce

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WHY THIS RECIPE WORKS Forget the boxed varieties in the frozen foods aisle—our homemade fish sticks are fresh and crisp, and fry up in just minutes. Our recipe calls for cod, but halibut, haddock, and catfish are all worthy substitutes. Eggs beaten with mayonnaise helped our coating of crisp saltines and fresh bread crumbs adhere to the fish. We pan-fried the fish in two batches to ensure they cooked up even and crisp. See the sidebar that follows the recipe.

SERVES 4

Be sure to rinse the capers, otherwise the tartar sauce will be too salty. Halibut, haddock, or catfish can be substituted for the cod.

4	slices hearty white sandwich bread, torn into quarters
16	saltines
½	cup all-purpose flour
2	large eggs
1	cup mayonnaise
2	pounds skinless cod, cut into 1-inch-thick strips
	Salt and pepper
¼	cup finely chopped dill pickles, plus 1 tablespoon pickle juice
1	tablespoon capers, rinsed and minced
1	cup vegetable oil

1. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread and saltines in food processor to fine crumbs, about 15 pulses; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with ¼ cup mayonnaise in third shallow dish.

2. Pat fish dry with paper towels and season with salt and pepper. One at a time, coat fish strips lightly with flour, dip in egg mixture, and then dredge in crumbs, pressing on both sides to adhere. Transfer breaded fish to plate. Combine remaining ¾ cup mayonnaise, pickles, pickle juice, and capers in small bowl and set aside.

3. Heat ½ cup oil in large 12-inch nonstick skillet over medium heat until just smoking. Fry half of fish strips until deep golden and crisp on both sides, about 4 minutes. Drain on paper towel–lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining ½ cup oil and remaining fish. Serve with tartar sauce.