Skip to Main Content
Baked Halibut Fish Sticks with Spicy Coleslaw

Baked Halibut Fish Sticks with Spicy Coleslaw

By Traeger Kitchen

This lunchroom classic just got Tragerized. Light, crispy and packed full of wood-fired flavor they're sure to be a family favorite.

Prep Time

15 Min

Cook Time

20 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurment:
main
1/2 Cup mayonnaise
1/2 Cup sour cream
1 Tablespoon salt
To Taste black pepper
2 Tablespoon Dill Seed
1 Tablespoon sugar
2 Tablespoon Sriracha
2 Tablespoon white wine vinegar
1 Head shredded cabbage
1 Large Carrot, Peeled, Shaved Thin
As Needed extra-virgin olive oil
1 1/2 Pound Halibut
1/2 Cup all-purpose flour
2 Large eggs
1 1/2 Cup panko breadcrumbs
2 Tablespoon dried parsley
1 Teaspoon Dill Weed, dried

Step

  • 1

    Add mayonnaise, sour cream, salt, pepper, dill seed, sugar, sriracha, and vinegar to a small bowl and whisk to combine.

  • 2

    In a medium bowl, combine cabbage and carrots and fold in the mayonnaise mixture until the cabbage and carrots are coated. Set aside until ready to eat.

  • 3

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  • 4

    Place a dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.

  • 5

    Rinse all fish fillets and pat dry. Cut fillets into 1” strips.

  • 6

    In one bowl combine the all purpose flour, salt and pepper.

  • 7

    In a separate bowl, beat eggs.

  • 8

    In a third bowl, combine the panko, parsley and dill.

  • 9

    Dip fish fillets first in the flour mixture, then the eggs and then the panko mixture.

  • 10

    Place fish sticks in oil and fry for about 3 to 4 minutes, or until they reach an internal temperature of 140℉. Enjoy!

    500 ˚F / 260 ˚C

    140 ˚F / 60 ˚C

My Notes

In order to add notes for this recipe, you must log in or create an account.