Fancy Fish Sticks

Ingredients

• 0.5 cup lager lager-style
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon cajun spice 
• 1 tablespoon canola oil 
• 0.3 cup corn kernels unsalted toasted
• 1 tablespoon dijon mustard (such as Zatarain's)
• 1 large eggs 
• 2 large egg whites 
• 0.5 cup flour all-purpose
• 0.5 teaspoon chipotle chili powder 
• 1 teaspoon ground cumin 
• 1 pound fish fillet white lean cut into 4 x 1-inch pieces ( 12 pieces) (such as cod or pollack)
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 2 teaspoons juice of lime fresh
• 4  lime wedges 
• 0.3 cup mayonnaise reduced-fat
• 1.5 tablespoons mustard (such as Dijonnaise)
• 0.7 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 cup cream fat-free sour

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Combine first 5 ingredients in a small bowl, stirring with a whisk. Cover and chill.
2. Preheat oven to 42
3. Coat a baking sheet with cooking spray, and spread evenly with oil; heat in oven 12 minutes.
4. Combine flour and black pepper in a shallow dish.
5. Combine 1/2 cup beer, mustard blend, lime juice, egg whites, and egg in a shallow dish; stir with a whisk until foamy.
6. Place panko, pumpkinseeds, cumin, and chipotle pepper in a food processor; pulse 20 times or until coarse crumbs form.
7. Place panko mixture in a shallow dish.
8. Sprinkle fish evenly with salt. Working with one piece at a time, dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture until completely covered.
9. Remove preheated baking sheet from oven; place fish on pan, and return to oven.
10. Bake at 425 for 15 minutes or until fish flakes easily with fork, turning once.
11. Serve immediately with sauce and lime wedges.
12. Sustainable Choice: If Pacific halibut is not available, you can use Alaskan pollack and U.S. Pacific cod as alternatives.