Golden fish sticks go from freezer to table in minutes, paired with a bright tartar sauce made from pantry staples and whatever pickle you have on hand. No frying required, just a hot pan and a few minutes of attention.

Serves 2. 15 minutes, 8 at the stove.

About 840 calories a serving, 16 g protein, 32 g carbohydrate, 73 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a large skillet over medium-high heat until it foams, then lay in the fish sticks without crowding; they should start sizzling right away.
2. Cook until the bottom is golden and crisp, about 3 minutes, then flip each stick and cook the other side until golden, another 3 minutes; they are ready when the coating is an even deep brown.3 min
3. While they cook, stir together 1/4 cup mayonnaise, 1 minced clove garlic, 2 tablespoons chopped pickle or capers, a pinch of salt, and a grind of pepper in a small bowl.

Note Swap the pickle for lemon juice and fresh herbs if you prefer. Leftover sauce keeps in the fridge for three days. Serve the sticks over rice, crusty bread, or a simple green salad.