I am so so so happy right now! I haven’t had fish sticks in years. Over two years to be exact. That’s not an exact number, is it? I’m not going to lie… I kind of want to make these fish sticks and top them with the tartar sauce, ketchup, and fries. Seriously! I used to love getting the fish sandwich from McDonalds and topping it with ketchup and french fries. Apparently I ate like a child until I was about 23.
That mayo recipe I posted a while back has really been coming in handy. I’ve been using it for everything and I’ve been making it every week. Mostly for tuna salad but turns out it makes great tartar sauce too.
Gluten free and paleo-friendly fish sticks breaded with Jackson’s Honest sweet potato chips. Use my mayo recipe to make the tartar sauce.
- 2 cod fillets
- 70g Jackson’s Honest sweet potato chips (about 4 C)
- 1 egg, whisked
- 2 Tbsp arrowroot starch
- 2 tsp Penzeys Spices old world seasoning
- 1/2 batch yellow mayo – replace vinegar with lemon juice
- 1 Tbsp finely chopped dill pickle
- 1 Tbsp finely chopped onion
- 1/2 tsp dill
- Preheat oven to 350ºF.
- After making the mayo, stir in chopped dill pickle, chopped onion, and dill then place in the refrigerator to chill.
- In a food processor, combine chips, arrowroot starch, and seasoning until you have small crumbs. Transfer this mixture to a shallow bowl.
- Slice cod fillets into several sticks. Make sure they are large enough that they don’t fall apart.
- Dip the fish into the egg mixture then coat in the crumb mixture. Place on a baking sheet.
- Bake fish for 10 minutes, flipping once halfway through. The fish will easily flake apart when it’s fully cooked.
- Serve with tartar sauce and enjoy.
Leftover fish sticks reheat best in the oven or toaster oven.