For the Chili Garlic Sriracha Tartar Sauce:

¼ c. mayo 

2 tbsp Sriracha

¼ c. tightly packed Mighty Fine Brine Chili Garlic Pickles, finely diced

½ tbsp lemon juice

½ tbsp honey

½ tbsp brine from Mighty Fine Brine Chili Garlic Pickles

Pinch of salt and pepper

 

For the Tilapia Sticks:

4 – 5oz tilapia fillets, cut into 1.5” wide strips

1 c. panko breadcrumbs

2 tsp garlic powder

¾ tsp salt

¾ tsp pepper

2 egg yolks

6 tsp brine from Mighty Fine Brine Chili Garlic Pickles, shake jar before

 

Method:

Preheat oven to 375oF 

Mix all ingredients for the tartar sauce, cover and refrigerate until ready to eat

In a small bowl mix breadcrumbs, garlic powder, salt and pepper and set aside

In a different small bowl beat egg yolks with brine from Mighty Fine Brine Chili Garlic Pickles, set aside

Working with one tilapia strip at a time, dip tilapia into egg yolk bowl and then into the breadcrumb bowl until it is completely covered with breadcrumb, repeat until all strips are finished

Place tilapia strips onto parchment lined baking sheet leaving a ½ inch between each strip

Bake tilapia in preheated oven for 12-15 minutes, or until fish is cooked through

Serve with the tartar sauce and enjoy!