Cast Iron
Panko-Crusted Fish Sticks With Lime & Tarragon Aioli
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46 Reviews
Jennifer F.
July 6, 2020
This was so simple and delicious...used a wild caught Mexican grouper for the first time...used lemon instead of lime and added some items like garlic powder, cayenne, onion powder and paprika to the egg coating...delish!
sdebrango
July 6, 2020
Thank you!! I have never had grouper before it all sounds delicious. I so love how recipes can be tweaked and changed to put your own stamp on them. I’m so happy you enjoyed!!
AntoniaJames
March 3, 2017
Lime and tarragon -- I didn't know! Looking forward to making these ASAP. Thanks so much. ;o)
Pauline C.
June 24, 2015
I love the cole slaw with a vinaigrette idea...think fish taco without the totilla. ( Fish tacos are often topped with coleslaw and a drizzle of a chipotle mayonnaise.) I'm sure the tomato/corn salad would be great as well, but I'm leaning toward the slaw...made with red cabbage if possible.
Jenn
June 24, 2015
What are some good sides that would pair well with this recipe? I was thinking a cool coleslaw with a vinaigrette and/or a fresh tomato and corn salad?
Pauline C.
June 23, 2015
Excuse me Gail. The email said pantry...the recipe on website said deep fry. That's all the hubbub was about...relax.
Gail
June 23, 2015
Doesn't anybody actually read anymore? The recipe stated very clearly that you can pan fry....
Pauline C.
June 22, 2015
Quinoa is a berry that is treated as a grain...are you considering grinding it and then dredging your fish? Panto is an extra crispy unique bread crumb that we have borrowed from the Japanese. Today I made the fish using Panko crumbs and an eith inch of oil...it was fantastic.
Lou M.
June 22, 2015
Can't you just put an inch or so of good (safe) (avocado, coconut) oil in the pan then crisp it up? I don't see the need for deep-frying but if that's what you like, then, do it. It depends on your oil ... and I now only use those above and EVOO (but not for frying, ever!, except low heat sauteeing.) This recipe sounds like a dream come true for me because I love fish and crispy fresh fish is so good! I can't wait to try the aioli, too! Thank you so much! What a beautiful site!
CFrance
June 22, 2015
I think what Pauline meant is that in the email sent by Food 52, the title says "It's Pan-) Fry Day". I too was disappointed by the fact that it has to be deep fried. That is a deal breaker for me.
Pauline C.
June 22, 2015
Aioli looks delicious, but kind of a bait and switch to go from pan frying to deep frying in the blink of an eye!
James W.
March 6, 2014
lime + tarragon NEVER make an aioli: they can be used to make a flavoured mayonnaise but NEVER an aioli. Get it right
Cristina S.
March 7, 2014
James, you might be right about that, but please keep in mind that Food52 works in the spirit of friendliness and learning.
cindy_perkins_marlow
May 18, 2012
I love it when recipes are a complete success! Followed the instructions to the letter using swai. Total hit out of the ballpark!!!! Wish I could post the photo I took because it looks almost as delicious as it tasted.
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