Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish.
Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.
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Hubby and I liked these but my teenager was less than enthused. I opted for some high quality cod that I got from New Seasons (way cheaper than halibut) and didn't have any trouble with the panko sticking. I'll make it again - just not for the kid.
I tried to bake at 400 F but the panko did not brown despite spraying with olive oil. Will try at higher heat? I did not have much problem with the panko not sticking to the fish. I used a little sour cream instead of the milk in the eggs.
Just made this tonight and we all loved it, even my almost 2-year-old. I made it with tilapia (that was what was fresh at my market today) and had no issues with the panko sticking or anything else. The tartar sauce was wonderful! I served this with couscous and green beans for a wonderful meal! I will definitely make this again, and I plan to try to freeze some as well. I'll post how that goes.
Just tried to make this recipe. I say tried because the breading would not stick to the fish. I bought tilapia rather then halibut, as the recipe suggested at the bottom of the page. The panko ended up sticking to itself rather than the fish. Ended up just dipping it in stuff I bought at the store. Disappointed.
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