Homemade Fish Sticks

Skip the old-school frozen meal and go with these elevated fish sticks. The fish is coated in a beer batter and deep-fried, then served with a kicking Buffalo tartar sauce. —Tyler Smith, Virginia Beach, Virginia

Calories

161

Carbohydrates

34g

Protein

29g

Potassium

329mg

Fiber

4g

Sugar

13g

Ingredients

fish sticks:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 bottle (12 ounces) cold beer
2 cups cornstarch
1-1/2 pounds firm whitefish fillets (mahi mahi, swordfish, cod, pollack), cut into 1 ounce strips
Oil for deep-fat frying

buffalo tartar sauce:

1 cup mayonnaise
1/3 cup Buffalo wing sauce
1/3 cup chopped dill pickles
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon dried parsley flakes or 1-1/2 teaspoons minced fresh parsley
1/4 teaspoon coarsely ground pepper

Direction

In a shallow bowl, combine first 6 ingredients. Whisk beer into dry ingredients just until smooth. Refrigerate 15 minutes or up to 1 hour before frying.
In an electric skillet or deep fryer, heat oil to 350°. Place cornstarch into a shallow dish. Dip fillets in cornstarch, turning to coat; shake off excess. Dip into batter; allow excess batter to drip off. Fry fillets, a few at a time, until golden brown and fish just begins to flake easily with a fork, 1-2 minutes on each side. Drain on paper towels.
Meanwhile, in a small bowl, combine all sauce ingredients; cover and refrigerate until serving.