Fish sticks remind me of childhood. Mom always made them for us. Occasionally she would buy a box of Gorton’s but for the most part, her homemade version is what we ate. And we loved them. And like my Mom, I always made them for my kids. They loved them when they were small and they love them just as much now ❤️ . . . Crispy Fish Sticks . . . 2 pounds haddock or cod 2 cups panko breadcrumbs 2 tbls chopped fresh parsley 2 tsp kosher salt 1/2 tsp cayenne pepper Zest of one lemon 3 large egg whites 1/2 cup dark ale (or whatever beer you have... non-alchoholic is fine as well) 1/4 cup canola oil (or any neutral oil) Cut fish into strips of chunks. Season with salt and pepper. Combine the Panko, parsley, salt, cayenne and lemon zest in large bowl. Whisk egg whites and beer in medium bowl. Add the fish to the beer mixture and turn to coat; shake off excess, then coat it in the panko mixture on all sides. Place on plate. Heat the oil in large nonstick skillet over medium-high heat. In batches (you don’t want to crowd the pan), cook the fish sticks until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve with tartar sauce. Tarter Sauce: 1/2 cup mayonnaise (I use Hellmans) 3 tbls sweet pickle relish Juice of 1/2 lemon 1 tablespoon capers, chopped 1 tbls chopped fresh dill 1 tsp Worcestershire sauce 1 tsp Dijon mustard Salt and fresh ground black pepper to taste. Combine all in a bowl and mix well. Refrigerate until cold . . . . #fishstick #fishsticks #friedfish #fishfriday #simplesupper #pescatarian