Playing Crispy Fish Sticks with Parm Cheese and Parsley Caper Sauce

Serve with grilled or roasted broccolini, or asparagus spears and salt-and-vinegar potato chips. As with my chicken cutlets or sliced eggplant or green tomatoes, the grated cheese in the breadcrumbs makes the crust crispier, nuttier and certainly tastier.

  • 1 bunch flat-leaf parsley tops, 1 1/2 cups packed
  • 2 small cloves garlic
  • Zest and juice of 1 lemon
  • 3 tablespoons capers
  • Salt and pepper
  • 8 3-ounce fat sticks of halibut, black cod or other sustainable white fish
  • About 7 tablespoons olive oil
  • Flour, for dredging
  • 2 large eggs, beaten
  • 1/2 cup fine breadcrumbs
  • 1/2 cup panko or large flake fresh breadcrumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
Combine parsley, garlic, lemon zest and juice, capers, salt, pepper and about 3-4 tablespoons olive oil in a food processor or blender. Purée into sauce.
Season the fish with salt and pepper. Heat a shallow layer of olive oil in a large skillet over medium to medium-high heat, 3-4 tablespoons.  Coat the fish in flour, eggs then breadcrumb-panko-cheese mixture. Shallow fry the fish 2-3 minutes on each side, drain on paper towels and serve warm with parsley sauce, lemon wedges, roasted or grilled vegetable and chips alongside.