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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

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Units of Measurement:
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

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