Instructions: For the Tartar Sauce: In a medium bowl, mix all ingredients until well combined. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving. (

Makes about 2 cups)

For the Fish Sticks: In a shallow dish, beat together eggs and milk. Pour the bread crumbs and flour onto two separate plates. Cut cod fillet into 1/2-inch thick sticks. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour, and dip in the egg mixture. Then, transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on a wire rack when coated.

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Arrange half the fish sticks in a single layer without crowding; cook until golden brown, 1 to 2 minutes per side. Remove fish sticks from skillet, and transfer to a serving dish. Wipe out pan and repeat with remaining oil and fish.

Serve fish sticks, hot or at room temperature, with tartar sauce.

This recipe yields about 20 fish sticks.

Yield: 20 fish sticks

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