SNP Ambassador Michael-Ann Rowe and Junior Chef Megan Hackett share a quick and tasty fish sticks with yogurt-dill dip recipe.
| 1 lb. white fish such as pollock, tilapia, cod or barramundi, cut into 3/4-inch strips | |
| 2 eggs | |
| 1 cup plain whole-milk yogurt | |
| 1 1/2 cups Panko breadcrumbs | |
| 3 Tbsp. dill (finely chopped) | |
| 1/2 cup canola oil | |
| 1 lemon | |
| Kosher salt, to taste | |
| Freshly ground pepper, to taste |
SNP Ambassador Michael-Ann Rowe and Junior Chef Megan Hackett share a quick and tasty fish sticks with yogurt-dill dip recipe.
| 1. | Place panko and eggs in two separate shallow plates. |
| 2. | Beat eggs lightly with fork. |
| 3. | Season fish with salt and pepper. |
| 4. | Coat fish on all sides with egg, then place into panko. Set aside on plate. |
| 5. | Heat 1/4 to1/2 cup of canola oil in large skillet over medium-high heat for about one minute. |
| 6. | Place strips into pan and turn after 3 minutes for first batch. (Add more oil and turn every 2 minutes for next batches). |
| 7. | Place on plate with paper towel. Sprinkle with kosher salt and freshly ground pepper. |
| 8. | While fish is cooking, combine chopped dill and squeeze of 1/2 lemon to yogurt. Mix well. |
| 9. | Serve fish sticks with dip, and enjoy! |
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