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Easy Kosher Fish Sticks With Homemade Tartar Sauce

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PareveFish

Homemade fish sticks with tartar sauce are crisp, golden and made from real fish fillets. Strips of cod, halibut or tilapia are coated in seasoned flour, egg and a mix of panko and breadcrumbs, then fried. A homemade tartar sauce with pickles, dill and capers goes alongside.

The Coating

Cut the fish into even strips. Bread in three steps: flour, beaten egg, crumbs. The mix of panko and regular breadcrumbs gives a crunchy coating that sticks well. Fry at a steady temperature in small batches. For a lighter version, bake at 425°F for 12 to 15 minutes, flipping once.

Kosher Notes

The fish sticks and tartar sauce are pareve. Cod, halibut and tilapia are kosher. Use mayonnaise and pickles with a reliable hechsher.

Serving

Serve right away. Keep warm on a rack in a 200°F oven if needed. Tartar sauce keeps for a week.

Easy Kosher Fish Sticks With Homemade Tartar Sauce
Crispy, flaky fish sticks made with fresh white fish and a golden panko coating, served with bright homemade tartar sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Fish Sticks
  • 1.5 pounds firm white fish fillets cod, halibut, or tilapia, skin removed
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1 cup regular breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable oil for frying
For the Tartar Sauce
  • 3/4 cup mayonnaise
  • 3 tablespoons dill pickles finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon capers chopped, optional
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

What I use for this recipe

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Method
 

Prepare the Fish and Coating
  1. Pat fish fillets completely dry with paper towels. Cut into strips about 1 inch wide and 3-4 inches long.
  2. Set up three shallow dishes: flour in the first, beaten eggs in the second, and combined panko, regular breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in the third.
  3. Heat oil in a heavy pot or deep skillet to 350°F. Use a candy thermometer to monitor temperature.
Make the Tartar Sauce
  1. Combine mayonnaise, chopped pickles, lemon juice, dill, capers if using, salt, and pepper in a small bowl.
  2. Mix well and refrigerate until ready to serve.
Bread and Fry the Fish
  1. Working with one piece at a time, dredge fish in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Finally, coat thoroughly in breadcrumb mixture, pressing gently to adhere.
  2. Carefully lower 4-5 fish sticks into hot oil. Don't overcrowd the pot.
  3. Fry for 2-3 minutes per side until golden brown and fish flakes easily with a fork.
  4. Transfer to a paper towel-lined plate. Repeat with remaining fish, adjusting heat as needed to maintain 350°F.
  5. Serve immediately with tartar sauce and lemon wedges.

Notes

Fish sticks are best served immediately while still crispy. If you need to keep them warm, place on a wire rack set over a baking sheet in a 200°F oven. Leftover tartar sauce keeps in the refrigerator for up to 1 week. For a lighter version, try baking the breaded fish sticks at 425°F for 12-15 minutes, flipping once halfway through.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 425mg 18%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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