A nostalgic recipe for crispy fish sticks made with haddock or cod and served with a flavorful Cane's dipping sauce. This dish combines childhood memories with a modern twist using fresh parsley and spices for a delightful crunch.
1: Cut fish into strips or chunks and season with salt and pepper.
2: Combine panko, parsley, salt, cayenne, and lemon zest in a large bowl.
3: Whisk egg whites and beer in a medium bowl.
4: Add the fish to the beer mixture and turn to coat; shake off excess and coat in the panko mixture on all sides.
5: Place coated fish on a plate.
6: Heat oil in a large nonstick skillet over medium-high heat.
7: In batches, cook the fish sticks until golden and just opaque in the center, about 2 minutes per side.
8: Transfer cooked fish to paper towels and sprinkle with salt and pepper.
9: Serve with Cane’s sauce prepared by mixing all sauce ingredients in a bowl and letting it refrigerate overnight.
