Name: Fish Sticks with Tartar Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

Description

Gluten free and paleo-friendly fish sticks breaded with Jackson’s Honest sweet potato chips. Use my mayo recipe to make the tartar sauce.

Ingredients

Fish sticks:

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

Tartar Sauce:

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

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Instructions

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.

Notes

Leftover fish sticks reheat best in the oven or toaster oven.