This recipe, from epicurious.com, was simple enough for me and had enough flavorful ingredients to please the chief. I served it with salad and bread, no wine as we were headed out to say our goodbyes to Kevin Osborne as it was his last night at Valencia Wine Company. (Had a nice Cab blend from Grey Wolf there.) Will definitely make this again, though the chief requested that I serve it with tater tots and cocktail sauce next time -neither of which do I care for though…
Baked Fish Sticks Diablo
6 tablespoons (3/4 stick) butter, melted
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 cup plain dried breadcrumbs (Used Italian as that’s what I had on hand, and it was fine.)
1/2 teaspoon cayenne pepper (Used 1/4 so the kid wouldn’t moan about it.)
1 1/2 pounds catfish or other white fish fillets, cut into 3- by 3/4-inch strips (Just used the size of cod that they came in, we each ate two.)
Preheat oven to 475°F. Whisk first 4 ingredients in pie dish. Mix breadcrumbs with cayenne in another shallow dish.
Heat 2 baking sheets in oven until hot, about 5 minutes. Brush with oil. (Only needed one, didn’t brush with oil – due to laziness not calories – and covered my cookie sheet with handy non-stick in foil instead for an easier clean up.)
Dip fish, 1 strip at a time, in butter mixture, then in crumbs. Turn to coat. Place 1 inch apart on prepared sheets. Bake until crumbs are golden and fish is opaque in center, about 6 minutes per side. Garnish with lemon wedges; serve.