Homemade Fish Sticks and Tartar Sauce
Looking for a new recipe to make during Lent that the kids will also enjoy? Megan’s got you covered in the Sparkle Eats kitchen this week making Homemade Fish Sticks and Tartar Sauce – a great recipe that pairs well with a veggie for a dinner the whole family will enjoy, not only during Lent, but throughout the whole year!
To make our fish sticks, you’ll need one and a half pounds of boneless cod or halibut fillets that are cut into strips, one cup of seasoned Panko breadcrumbs, a half of a cup of seasoned bread crumbs, a fourth of a cup of Parmesan cheese, one teaspoon of salt, a fourth of a teaspoon of cayenne pepper, a fourth of a cup of flour, two eggs and two teaspoons of Dijon mustard. And then some lemon wedges for serving.
For the tartar sauce, you’ll need one cup of mayonnaise, two tablespoons of lemon juice, one tablespoon or sweet pickle relish and one tablespoon of minced onion.
Preheat your oven to 450º. Position rack in the upper third of oven. Combine breadcrumbs, salt and cayenne in a shallow dish. In a separate dish, add flour. In a third dish, beat eggs with mustard. Coat fish in flour, dip in eggs, then coat with bread crumbs. Arrange fish on a lined baking sheet, sprayed with nonstick cooking spray. Bake for 10 to 12 minutes, turning halfway through, until cooked through.
Meanwhile, mix together mayonnaise, lemon juice, pickle relish and onion in a small bowl. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving. Serve with fish sticks and lemon wedges, and enjoy!
Watch how to make Homemade Fish Sticks and Tartar Sauce on YouTube >>
Homemade Fish Sticks and Tartar Sauce
Ingredients
Fish Sticks
- 1 1/2 lbs boneless cod or halibut fillets cut into strips
- 1 cup seasoned Panko breadcrumbs
- 1/2 cup seasoned breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 cup flour
- 2 eggs
- 2 tsp Dijon mustard
- lemon wedges for serving
Tartar Sauce
- 1 cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp sweet pickle relish
- 1 tbsp minced onion
Instructions
- Preheat your oven to 450º. Position rack in the upper third of oven. Combine breadcrumbs, salt and cayenne in a shallow dish. In a separate dish, add flour. In a third dish, beat eggs with mustard. Coat fish in flour, dip in eggs, then coat with bread crumbs. Arrange fish on a lined baking sheet, sprayed with nonstick cooking spray. Bake for 10 to 12 minutes, turning halfway through, until cooked through.
- Meanwhile, mix together mayonnaise, lemon juice, pickle relish and onion in a small bowl. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving. Serve with fish sticks and lemon wedges, and enjoy!
