Otto — your AI sous chef
Sign InGet Started
Crispy Baked Fish Sticks with Homemade Tartar Sauce and Rainbow Veggie Fries

Crispy Baked Fish Sticks with Homemade Tartar Sauce and Rainbow Veggie Fries

Dinner
Prep Time
20min
Cook Time
25min
Servings
4
Calories
420
Cook this with Otto

Free account. Otto builds a week around this recipe, with the shopping list done.

Chef's Note

For extra crispy fish sticks, spray them with a little cooking oil spray before baking. If you have picky eaters, try serving the sauce on the side so kids can dip as much or as little as they like!

Tags
fish
kid-friendly
baked
seafood
vegetables
healthy
crispy
homemade sauce
weeknight dinner
Ingredients

  • 1 pound white fish fillets (cod, tilapia, or haddock)

  • 1 cup panko breadcrumbs

  • 2 large eggs

  • 1/2 cup all-purpose flour

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 2 medium carrots

  • 2 small sweet potatoes

  • 1 medium zucchini

  • 1/2 cup mayonnaise

  • 3 tablespoons dill pickles

  • 1 medium lemon

  • 1 tablespoon fresh dill

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

  • 2

    Peel the carrots and sweet potatoes. Cut all vegetables (carrots, sweet potatoes, and zucchini) into thin fry shapes, about 1/4 inch thick and 3-4 inches long.

  • 3

    Place the vegetable fries in a large bowl and toss with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  • 4

    Arrange the vegetable fries in a single layer on one of the prepared baking sheets. Place in the oven and bake for 10 minutes.

  • 5

    While the vegetables start cooking, prepare the fish sticks. Pat the fish fillets dry with paper towels and cut into strips about 1 inch wide and 3-4 inches long.

  • 6

    Set up a breading station with three shallow dishes: one with 1/2 cup flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper; one with 2 beaten eggs; and one with 1 cup panko breadcrumbs mixed with 1 teaspoon paprika and 1/2 teaspoon garlic powder.

  • 7

    Dip each fish strip first in the flour mixture, then in the beaten eggs, and finally coat with the seasoned panko breadcrumbs. Place on the second prepared baking sheet.

  • 8

    Drizzle the breaded fish sticks with 1 tablespoon of olive oil. After the vegetables have been cooking for 10 minutes, add the fish to the oven and bake both for an additional 15 minutes, flipping the vegetable fries halfway through.

  • 9

    While everything is baking, prepare the tartar sauce. Finely chop 3 tablespoons of dill pickles and 1 tablespoon of fresh dill.

  • 10

    In a small bowl, combine 1/2 cup mayonnaise, the chopped pickles, chopped dill, 2 teaspoons of lemon juice, and a pinch of salt and pepper. Mix well and refrigerate until ready to serve.

  • 11

    Cut the remaining lemon into wedges for serving.

  • 12

    When the fish sticks are golden and crispy and the vegetable fries are tender and lightly browned, remove from the oven.

  • 13

    Serve the fish sticks hot with the tartar sauce for dipping and the rainbow veggie fries on the side with lemon wedges.

Nutrition Information (per serving)
420
Calories
24g
Protein
38g
Carbs
20g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!