It's delicious!
Make sure you have your favorite dips on hand. In this case, Shaw's "Essential" tartar sauce is pretty good.
I used the leftover marinade in a stuffing mix for the other flounder filet I had: with Ritz crackers, and small bay scallops/stalk of celery, sautéed, seasoned with Old Bay and Morton Nature's Seasons.
Andrew enjoyed the fish sticks! I froze the leftover fish sticks which will be handy to reheat in the oven for future dinners.
For chicken nuggets:
1 Lb skinless, boneless chicken thighs, cut into nugget-size pieces
For fish sticks:
1 Lb mahi-mahi fillet, cut across the grain into 1/2 inch thick pieces (I used flounder- I think any firm fish would do)
For yogurt mix (enough for 1 Lb of chicken or fish):
1/4 cup plain whole milk yogurt (not too thick)
1.5 tsp Diamond Crystal Kosher Salt (or 3/4 tsp fine grain sea salt)
1 garlic clove, grated on a microplane zester (optional)
1/4 tsp Dijon mustard (optional)
Black pepper (optional)
For frying:
Panko bread crumbs.
- Combine all the "yogurt mix" ingredients together in a bowl. Add chicken or fish and coat them thoroughly with yogurt mix. For best flavor and texture, refrigerate for at least 30 minutes and up to 1 day.
- Set up a large skillet with oil over high heat. Chicken won't stick in any pan. Fish will be easier to flip in a non-stick pan, but stainless steel works too. Coat fish or chicken in panko. Fry on one side until brown (2-3 minutes). Flip and fry on the other side until brown (1-2 minutes).
- Remove to a plate. Let rest 7 minutes and serve.
