A fresh take on a childhood classic. Golden, flaky, and served with the simplest 2-ingredient tartar sauce. 

  • Cod, 1lb sustainably-caught 
  • Flour, 1 cup
  • Panko, 3 cups 
  • Organic eggs, 3 lightly beaten
  • Salt and Pepper
  • Canola oil, 4 cups
  • Lemon
  • Mayonnaise, ½ cup
  • Dill Pickles, ¼ cup fine dice with brine
  • Coors Organic
  • Cut cod into 6 sticks. 
  • Season with salt and pepper and let come to room temperature.
  • Heat oil in skillet over medium high heat to 350F.
  • Place flour, egg and panko in shallow dishes.
  • Season flour with salt and pepper.
  • Working one stick at a time, dredge fish in flour to coat all sides and dab to dust off excess.
  • Dip fish in egg to completely cover and dab to remove excess.
  • Toss in panko to coat. 
  • Add breaded fish sticks to hot oil and fry until golden. 
  • Open Coors Organic and lift to mouth.
  • Make tartar sauce. In a bowl, combine mayonnaise, diced pickles, a dash of brine and a squeeze of lemon. 
  • Remove fish sticks from oil and place on a wire rack or paper towel to drain.
  • Season with salt and a squeeze of lemon. Serve with tartar sauce.