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1
For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F.
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2
Heavily sprinkle the fish sticks on both sides with salt and pepper.
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3
Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls.
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4
Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko.
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5
Fry the fish until golden in color, about 3 minutes per side.
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6
Set on a paper towel to drain the excess oil.
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7
For the grilled pineapple salsa: Prepare a grill to medium-high heat.
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8
Put the pineapple slices on the grill and cook until tender and grill marked, about 2 minutes per side.
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9
Transfer to a cutting board and chop.
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10
Put the pineapple in a medium bowl and stir in the cilantro, lime juice and jalapenos.
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11
Season the salsa with sugar, salt and pepper.
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12
Serve warm or at room temperature.
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13
For the ancho crema: Add the sour cream, ancho chile powder, lime juice and 1 tablespoon of water to a bowl.
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14
Whisk together until combined.
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15
If necessary, thin the mixture out with more water until it is a thin, drizzling consistency.
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16
For serving: Heat the corn tortillas directly on a gas burner on medium-high heat, about 30 seconds per side.
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17
Evenly distribute the fish sticks among the warmed tortillas.
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18
Garnish with cabbage and grilled pineapple salsa, then drizzle the ancho crema on top.
