Crispy Fish Sticks with Parm Cheese and Parsley Caper Sauce

by Rachael Ray Show Staff 2:11 PM, April 18, 2014

Aired April 18, 2014

Serves 4 servings
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.  
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.