Panko-Crusted Fish Sticks

Serves: 4

Ingredients:

-1 Tbs. milk

-2 eggs, beaten

-1 lb. halibut fillets, 

cut into 20 1-in. strips

-1 cup panko

-3/8 tsp. kosher salt, divided

-3/8 tsp. pepper, divided

-2 Tbs. canola oil, divided

-1/4 cup sour cream

-3 Tbs. mayo

-2 Tbs. finely chopped bread-and-butter pickles

-2 tsp. minced capers

-Combine milk and eggs in a large bowl. Add fish, and toss to coat. Place panko, 1/4 tsp. salt, and 1/4 tsp. pepper in a large zip-lock bag. Add fish to panko mixture; seal bag and shake to coat.

-Heat a large non-stick skillet over medium-high heat. Add 1 Tbs. oil to pan; swirl to coat. Add half of fish; cook 4 min. or until done, turning occasionally. Repeat with remaining 1 Tbs. oil and fish.

-Combine sour cream, mayo, pickles, capers, remaining 1/8 tsp. salt, and remaining 1/8 tsp. pepper in a small bowl. Serve sauce with fish.