Fish Sticks with Cilantro-Serrano Tartar Sauce

Added by
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Loading ... Loading ...

Commercial fish sticks are loaded with fillers and preservatives. Make your own and you can avoid all that. I’ll often double this recipe and freeze half, so I have healthy fish sticks on hand for Noemi for busy nights. Just heat frozen fish fingers in the oven at 400 degrees F for about 15 minutes, or until cooked through.

fish-sticks-recipeTartar Sauce:
2 tablespoons cilantro, minced
2 tablespoons mayonnaise
1 serrano pepper, seeded and minced
1 clove garlic, peeled, smashed and finely minced
Sea salt and freshly ground pepper, to taste

Fish Sticks:
1 cup lowfat buttermilk
1 egg, lightly beaten
1-1/2 cups panko bread crumbs, preferably organic
1/4 cup whole wheat flour
1 pound halibut fillets (or other firm, white fish), cut across the grain into 1-inch strips
3 tablespoons canola oil, divided

Remaining ingredient:
Lemon wedges

To prepare tartar sauce, combine first 4 ingredients with a pinch of salt and pepper.

To prepare fish sticks, whisk together buttermilk and egg in a shallow dish. Combine panko breadcrumbs, flour, salt, and pepper in zip-top bag.

Just before cooking, dip fish in milk mixture and add to crumb bag. Shake well, pressing the crumbs into the fish.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. When oil is hot, add half the fish to the pan, leaving enough room between pieces for air to circulate. Cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove to a plate lined with paper towel. Heat remaining 1 tablespoon of oil and cook remaining fish.

Serve with tartar sauce and lemon wedges.

Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

  • Facebook
  • Twitter
  • Google+
  • Karly

    Ooh, now I have a craving for some fish sticks. These look amazing!

  • Lia Huber

    Give them a try, Karly, and let me know what you think!

  • Holly

    Wow, these look like fish sticks I might actually eat. If only anyone in my family liked real fish.

  • Lia Huber

    Holly … just mash ‘em up a bit before serving them and they’ll never know they’re not Van de Kamps ;-).