Fish Sticks with Creamy Citrus Dipping Sauce

Equipment:
Baking sheet

Time:
12 fish sticks and 1 cup of dipping sauce

Makes:
40 minutes

Ingredients

  • 1 pouch GoGo squeeZ® Apple Lime Lemon Orange Fruit Sauce
  • 400g haddock, cod, or other white fish fillets
  • 1 ½ cups milk
  • 2 teaspoons onion powder, divided
  • 1 ½ cups potatoes, cut into 1” cubes
  • 2 tablespoons butter
  • 2 teaspoons Dijon mustard
  • ¼ cup green onions, thinly sliced
  • Salt & pepper to taste
  • ½ cup all-purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 1 cup panko breadcrumbs
  • Dipping Sauce:
  • 1 pouch GoGo squeeZ® Apple Lime Lemon Orange Fruit Sauce
  • 1 tablespoon olive oil
  • ¼ cup shallots, finely diced
  • 1 teaspoon fresh thyme leaves
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon lemon juice
  • ½ cup Plain, Fat Free Greek yogurt
  • ¼ teaspoon salt and pepper, each

Directions

1
Preheat oven to 400°F. Bring a pot of water to a boil, add cubed potatoes, and cook until fork tender, about 8 minutes. Drain well, mash with butter, mustard and salt and pepper.
2
In a separate saucepan, bring milk and 1 tsp. onion powder to a simmer over medium-low heat. Add fish fillets, poach the fish in milk, breaking into smaller pieces if needed so the fish is submerged. Simmer for about 5 minutes, or until cooked through.
3
Remove fish from milk, add milk to the mashed potatoes, mash together to combine. Add in one pouch of GoGo squeeZ, one egg and green onions, mix well.
4
Using three shallow bowls, place the flour in the first bowl, one egg and water, lightly beaten in another, and the panko and 1 tsp. onion powder in the last bowl.
5
Using about ½ cup of fish mixture, form sticks about 5” long and 1” wide, dip in flour, shaking off excess, then dip in the egg and then the breadcrumbs, place on a baking sheet lined with parchment. Bake for 20 minutes, flipping over after 10 minutes.
6
To make the dipping sauce preheat a non-stick frying pan over medium heat, add oil and shallots, sauté for 4 minutes until golden. Add thyme leaves and sauté for another minute, remove from heat.
7
Add remaining ingredients of dipping sauce. Stir until well combined, season with salt and pepper to taste. Transfer to a serving bowl, chill until ready to use.
8
Store leftover fish sticks in fridge up to 3 days, store dipping sauce in the fridge for up to one week.
9
*TIP* If mixture is too sticky to work with, place in fridge for 20 minutes to firm up.