Top Chefs Kids Menu: Ritzy Fish Sticks


by KIM HOLCOMB / Evening Magazine

Bio | Email | Follow: @KimHolcomb

Posted on December 23, 2013 at 9:00 PM

Updated Monday, Dec 23 at 4:01 PM

Who says fish-sticks need to be frozen?  Kevin Davis, chef and owner of Steelhead Diner and Blueacre, makes them fresh.

Ritzy Fish Sticks
By Kevin Davis, Chef and Owner of Steelhead Diner & Blueacre
Serves 2 little people 

4 fresh egg yolks
½ tsp kosher salt
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 tablespoon parsley (finely chopped)
2 tablespoon caper
2 tablespoon dill pickle relish
2 cup blended oil olive/canola (No extra virgin)
8 ounces pacific northwest hook & line caught ling cod (or other white fish)
1/2 sleeve Ritz crackers crushed
1 tablespoon blended oil
1 lemon sliced into wedges
Parsley sprigs


Place the first seven ingredients into a kitchen aide mixer
Using the Wisk attachment aerate mixture on high speed
and slowly add oil to emulsify into a mayonnaise
The result is homemade tartar sauce
Preheat oven to 500 degrees
Season fish sticks with salt and ground pepper
Take 3 ounces tartar sauce and slather onto the fish fingers
Carefully roll in Ritz cracker crumbs
Preheat a small Teflon skillet with 1 tablespoon blended oil
Add the fish sticks and place in oven for 6 minutes
After 6 minutes, flip and return to oven for 6 minutes
Remove from oven and allow to cool
Serve with tartar sauce and garnish with lemon and parsley


Mashed potatoes and creamed corn