HALIBUT STICKS WITH PEA PUREÉ
INGREDIENTS
Halibut Sticks:
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1 lb Mitch’s Catch halibut fillets, cut into 6 symmetrical batons (stick shapes)
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Kosher salt
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1 quart canola oil
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2 cups all-purpose flour
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4 eggs
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5 cups panko breadcrumbs, crushed into finer crumbs
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Sea salt
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1 lemon, zested
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Optional garnish: parsley
Pea Pureé:
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1 (32-ounce) package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)
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6 sprigs fresh mint, leaves and softer stems only
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1 1/2 cups plain Greek yogurt
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2 cloves garlic, peeled and roughly chopped
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1 teaspoon kosher salt
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1 teaspoon rice wine vinegar
Tartar Sauce (Optional):
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5 eggs, hard-boiled and chopped
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1 cup finely chopped dill pickle
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1/3 cup finely chopped red onion
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2 tbsp chopped capers
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1/2 cup chopped parsley
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1/2 cup chopped dill
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1 tbsp Dijon mustard
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1 tbsp grated garlic
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1 tsp freshly cracked black pepper
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1/4 cup mayonnaise, preferably Kewpie
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Kosher salt

Halibut sticks recipe is from Matty Matheson Home Style Cookery and pea pureé recipe is from Gordon Ramsay.
HOW TO
Halibut Sticks:
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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.
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Heat the canola oil in a large Dutch oven over medium-high heat to 350 F.
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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.
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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.
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Stack the halibut sticks in log cabin formation on a piece of butcher paper and add a dollop of pea pureé or tartar sauce.
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Optional: garnish with parsley.

Pea Pureé:
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Throw all the ingredients into a food processor and mix until smooth. Done!
Tartar Sauce:
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In a medium bowl, combine the hard-boiled eggs, dill pickle, red onion, capers, parsley, dill, mustard, garlic and pepper.
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Add the mayo one spoonful at a time until the mixture is lightly bound together and has a chunky-creamy consistency.
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Season with salt.