INGREDIENTS

Halibut Sticks:

• 1 lb Mitch’s Catch halibut fillets, cut into 6 symmetrical batons (stick shapes)

• Kosher salt

• 1 quart canola oil

• 2 cups all-purpose flour

• 4 eggs

• 5 cups panko breadcrumbs, crushed into finer crumbs

• Sea salt

• 1 lemon, zested

• Optional garnish: parsley

Pea Pureé:

• 1 (32-ounce) package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)

• 6 sprigs fresh mint, leaves and softer stems only

• 1 1/2 cups plain Greek yogurt

• 2 cloves garlic, peeled and roughly chopped

• 1 teaspoon kosher salt

• 1 teaspoon rice wine vinegar

Tartar Sauce (Optional):

• 5 eggs, hard-boiled and chopped

• 1 cup finely chopped dill pickle

• 1/3 cup finely chopped red onion

• 2 tbsp chopped capers

• 1/2 cup chopped parsley

• 1/2 cup chopped dill

• 1 tbsp Dijon mustard

• 1 tbsp grated garlic

• 1 tsp freshly cracked black pepper

• 1/4 cup mayonnaise, preferably Kewpie

• Kosher salt

Halibut sticks recipe is from Matty Matheson Home Style Cookery and pea pureé recipe is from Gordon Ramsay.

HOW TO

Halibut Sticks:

1. Season your Mitch’s Catch halibut with salt on all sides and place on a wire rack. Let the halibut sit on the rack for 30 minutes to come to room temperature.

2. Heat the canola oil in a large Dutch oven over medium-high heat to 350 F.

3. Put the flour in a shallow bowl and season with 1 teaspoon salt. Beat the eggs in a second shallow bowl and put the panko in a third shallow bowl. One piece at a time, drench the halibut in the flour, then dip into the egg wash to completely cover the halibut. Scoop the halibut out, pausing for a second to allow excess egg wash to drip off. Place the halibut into the bowl with the panko and give it a quick toss to coat the fish.

4. When the oil comes up to temperature, add the halibut and deep-fry until golden-brown, about 5 minutes. To test for doneness, use a cake tester to check that the halibut is hot in the middle. Take out the fish sticks using a metal spider and place on a wire rack or paper towel– lined plate; sprinkle with sea salt and the lemon zest.

5. Stack the halibut sticks in log cabin formation on a piece of butcher paper and add a dollop of pea pureé or tartar sauce.

6. Optional: garnish with parsley.

Pea Pureé:

1. Throw all the ingredients into a food processor and mix until smooth. Done!

Tartar Sauce:

1. In a medium bowl, combine the hard-boiled eggs, dill pickle, red onion, capers, parsley, dill, mustard, garlic and pepper.

2. Add the mayo one spoonful at a time until the mixture is lightly bound together and has a chunky-creamy consistency.

3. Season with salt.