Fried Halibut Fish Sticks
By Traeger Kitchen
Craving fish & chips? We've got you covered. Fresh halibut is breaded with panko, parsley and dill mixture, fried over hickory and served with classic English style chips.
Prep Time
15 Min
Cook Time
20 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 As Needed | extra-virgin olive oil |
| 1 1/2 Pound | halibut, skin removed |
| 1/2 Cup | all-purpose flour |
| 1 1/2 Teaspoon | Salt |
| 1 Teaspoon | Ground black pepper |
| 2 Large | eggs |
| 1 1/2 Cup | panko breadcrumbs |
| 2 Tablespoon | dried parsley |
| 1 Teaspoon | dried dill |
Steps
1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
2
Place a dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.
3
Rinse all fish fillets and pat dry. Cut fillets into 1” strips.
4
In one bowl combine the all-purpose flour, salt, and pepper.
5
In a separate bowl, beat eggs.
6
In a third bowl, combine the panko, parsley and dill.
7
Dip fish fillets first in the flour mixture, then the eggs and then the panko mixture.
8
Place fish sticks in oil and fry for about 3 to 4 minutes, or until they reach an internal temperature of 130℉.
9
Serve with fries. Enjoy!
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