Oven-Fried Cornmeal-Crusted Fish Sticks from The Hog Island Book of Fish & Seafood: Culinary Treasur

Ingredients

• Tartar Sauce, for serving
• Lemon wedges, for serving
• 3 tablespoons minced fresh flat-leaf parsley and/or basil
• 2½ pounds (1.2 kg) halibut, cut evenly into 1-inch- (2.5-cm-) thick sticks
• 1 cup (125 g) unbleached all-purpose flour
• ½ cup (40 g) panko (Japanese bread crumbs)
• ½ cup (90 g) yellow cornmeal
• ⅔ cup (65 g) freshly grated Parmesan
• 3 teaspoons kosher salt 4 teaspoons pure chile powder, such as ancho or Chimayó
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 2 tablespoons minced shallots or green onion, white part only
• 5 tablespoons (75 ml) olive oil
• ¼ cup (60 ml) fresh lemon juice
• ¾ cup (180 ml) buttermilk
• 2 teaspoons grated lemon zest