Hands-on Time
25 Mins
Total Time
40 Mins
Yield
4 servings (serving size: about 3 fish sticks, 2 tablespoons sauce, and 1 lime wedge)
Photo: Randy Mayor; Styling: Leigh Ann Ross

How to Make It

Step 1

Combine first 5 ingredients in a small bowl, stirring with a whisk. Cover and chill.

Step 2

Preheat oven to 425°.

Step 3

Coat a baking sheet with cooking spray, and spread evenly with oil; heat in oven 12 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Sustainable Choice: If Pacific halibut is not available, you can use Alaskan pollack and U.S. Pacific cod as alternatives.

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