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INGREDIENTS
Ingredients
- Vegetable oil cooking spray
- 2 cup buttermilk
- 1 pound Swordfish, or Alaskan Halibut, cut into strips, each about 3-inches long and 1/2-inch thick
- 1 1/2 cup finely grated Parmesan
- 3/4 cup Panko
- 1/4 cup cornmeal
- 4 tablespoon Stubb’s Chicken Spice Rub
- 1/4 teaspoon kosher salt
- 8 ounce crème fraiche
- 1 cup Stubb’s Moppin’ Sauce
- 2 1/2 tablespoon whole-grain mustard
- 2 tablespoon minced shallots
- 2 teaspoon drained capers
- 1/4 teaspoon kosher salt
INSTRUCTIONS
- 1 Put an oven rack in the center of the oven. Preheat the oven to 400° degrees. Spray a heavy baking sheet with vegetable oil cooking spray and set aside.
- 2 Put the buttermilk into a large bowl and add 2 tablespoons Stubb’s Chicken Spice Rub. Add the fish strips, stir to coat, and let stand for 20 minutes.
- 3 In a medium bowl, stir together the Parmesan, panko, cornmeal, 2 tablespoons Stubb’s Chicken Spice Rub, and kosher salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely. Arrange the coated fish in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15-20 minutes. Cool slightly and arrange on a serving platter.
- 4 Combine the crème fraiche, Moppin’ Sauce, whole-grain mustard, shallots, capers, and kosher salt in a small bowl. Serve the sauce alongside the fish sticks as a dipping sauce.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
