Salmon Fish Sticks with Zucchini Chips
Judy Kim
This grown-up take on fish sticks pairs crispy salmon with sun-dried tomato dipping sauce.
Yields:
4
4
servings
Prep Time:
0
hours
5
mins
Cook Time:
0
hours
35
mins
Total Time:
0
hours
40
mins
Ingredients
extra-virgin olive oil
1 c.
sun-dried tomatoes, oil drained and chopped
sun-dried tomatoes, oil drained and chopped
Garlic clove, minced
kosher salt
Freshly ground black pepper
2 c.
crushed tomatoes
crushed tomatoes
2 tbsp.
heavy cream
heavy cream
6
large zucchini, sliced into 1/8″ rounds
large zucchini, sliced into 1/8″ rounds
1 1/2 lb.
skinless salmon, cut into 1″ strips
skinless salmon, cut into 1″ strips
Canola oil, for frying
1
egg
egg
1 c.
all-purpose flour
all-purpose flour
2 c.
panko (Japanese bread crumbs)
panko (Japanese bread crumbs)
sea salt, such as Maldon
1/4 c.
chopped fresh parsley
chopped fresh parsley
Directions
- Preheat oven to 425 degrees F. Line two sheet pans with parchment paper and insert wire racks. In a medium pot, heat 1 tablespoon olive oil over medium heat. Add sun-dried tomatoes and garlic; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until garlic is softened, 2 minutes. Add crushed tomatoes and heavy cream and heat through, 5 minutes. Using immersion blender, pulse until sauce is smooth. Turn off heat and cover sauce to keep warm.
- Using a mandoline, slice zucchini into thin rounds approximately 1/8″ thick. Spread zucchini into a even layer over the sheet pans. (If you do not have wire racks, place directly on parchment paper.) Drizzle with olive oil and season with salt and pepper. Roast until golden brown, 20 minutes.
- Meanwhile, preheat cast iron skillet with 1″ canola oil over medium-high heat. Prepare breading station with three medium bowls: one bowl with panko, another with 1 egg and 1 tablespoon water, beaten, and the third with flour. Season fish with salt and pepper. Coat each piece of fish with flour and shake off excess, then dip in egg and coat in breadcrumbs. Fry fish in two batches until golden brown, about 2 minutes. Drain and transfer to a paper towel–lined plate. Season with salt immediately.
- Serve fish sticks with zucchini chips and ramekin of sundried tomato sauce. Garnish with sea salt and parsley.