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Liz's Crispy Pacific Cod Fish Sticks with Tartar Sauce

Quick, Easy, and Fun!

Liz's Crispy Pacific Cod Fish Sticks with Tartar Sauce

Printable Version

Prep: 20 mins  |  Total: 45 min
Serves: 4

Liz Della Croce

Liz Della Croce

Liz Della Croce is a friend of Sitka Salmon Shares and a successful food, travel and weight loss blogger. She has over 1200 delicious and healthy recipes, practical travel guides for around the US and beyond, and offers free resources for weight loss, fitness and nutrition. She’s an inspiration to us all, and we love what she offers to the community. Her recipe for kid-friendly baked fish sticks is a perfect easy meal the whole family will love. Check this recipe out, and then head on over to her blog, The Lemon Bowl for more recipes and inspirational content!

Ingredients

  • For the Fish Sticks
  • 1 ½ pound pacific cod, cut into strips
  • 1 egg
  • 2 cups panko bread crumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons salt, divided
  • ½ teaspoon cracked black pepper
  • 1 zest of lemon
  • Cooking spray
  •  
  • For the Tartar Sauce
  • ½ cup low fat plain yogurt
  • 2 tablespoons finely chopped dill pickle
  • 1 tablespoon pickle juice
  • 1 tablespoon lemon juice
  • Salt & pepper to taste

Directions

Preheat Oven

Pre-heat oven to 475°. Spray a foil-lined baking sheet with cooking spray and set aside.

Prep Pacific Cod

Set out two shallow glass dishes (pie plates work well). In the first dish, whisk one egg until light and fluffy. Combine panko, garlic powder, 1 teaspoon of salt, pepper and lemon zest in the second dish.

Sprinkle both sides of the fish strips with the remaining 1/2 teaspoon of salt. Dip fish in egg then coat evenly with panko mixture. Place on lined baking sheet and continue until all fish is coated in panko.

Bake Fish Sticks

Spray fish sticks with cooking spray then bake for 25 minutes or until golden brown..

Make Tartar Sauce

Make the tartar sauce while fish is baking by combining all ingredients in a small bowl and refrigerating until you're ready to serve.

 

 

*This recipe also tastes great with other whitefish like rockfish, lingcod, black bass, and yelloweye.

 

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