4 servings (serving size: about 3 fish sticks, 2 tablespoons sauce, and 1 lime wedge)
Photo: Randy Mayor; Styling: Leigh Ann Ross
1/4 cup reduced-fat mayonnaise
1/4 cup fat-free sour cream
1 tablespoon Creole mustard (such as Zatarain's)
2 teaspoons fresh lime juice
1/2 teaspoon Cajun seasoning
1 tablespoon canola oil
1/2 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1/2 cup lager-style beer
1 1/2 tablespoons creamy mustard blend (such as Dijonnaise)
1 tablespoon fresh lime juice
2 large egg whites
1 large egg
2/3 cup panko (Japanese breadcrumbs)
1/3 cup unsalted pumpkinseed kernels, toasted
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1 pound halibut or other lean white fish fillets (such as cod or pollack), cut into 4 x 1-inch pieces (about 12 pieces)
1/4 teaspoon kosher salt
4 lime wedges
How to Make It
Combine first 5 ingredients in a small bowl, stirring with a whisk. Cover and chill.
Preheat oven to 425°.
Coat a baking sheet with cooking spray, and spread evenly with oil; heat in oven 12 minutes.
Combine flour and black pepper in a shallow dish. Combine 1/2 cup beer, mustard blend, lime juice, egg whites, and egg in a shallow dish; stir with a whisk until foamy. Place panko, pumpkinseeds, cumin, and chipotle pepper in a food processor; pulse 20 times or until coarse crumbs form. Place panko mixture in a shallow dish.
Sprinkle fish evenly with salt. Working with one piece at a time, dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture until completely covered.
Remove preheated baking sheet from oven; place fish on pan, and return to oven. Bake at 425° for 15 minutes or until fish flakes easily with fork, turning once. Serve immediately with sauce and lime wedges.
Sustainable Choice: If Pacific halibut is not available, you can use Alaskan pollack and U.S. Pacific cod as alternatives.
We enjoyed the more unique taste to the "breading" on the fish and loved the dipping sauce. We felt that the amount of flour and beer mixture it calls for left a lot of waste, so may try reducing in the future. Would be very likely to make this dish again! (Recommendation: use non-stick foil on baking sheet to help prevent anything sticking.)
Made this with a few little tweaks. Overall it was really good. I used a pumpkin ale - was fun and got to drink the rest of the bottle. Used tilapia instead of cod. Didn't make the dipping sauce. Had to use more panko bread crumbs than it called for to cover all the pieces. Used more salt too. The seasonings were way off here. I substituted smoked sweet paprika instead cumin. Only used 2 whole eggs not 2 egg whites plus one whole one.
Used a baking sheet and my cookie cooling rack one on top of the other to get them extra crispy without using extra oil over the top.... lets the air circulate better in the oven. Didn't stick at all yay! My toddler loved it and will definitely make it again (increasing the spices by at least double).
This was really good. I don't think this is a good enough recipe to use with halibut, but it's definitely good for a less expensive fish like cod. I followed the recipe exactly and couldn't get the fish really crispy. Next time I'm going to try and skip coating the pan in oil and directly spray the fish with canola oil right before baking and see if that helps get it crispier.