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
This recipe serves:
4
Activating this element will cause content on the page to be updated.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, skin removed |
| 1/2 Cup | all-purpose flour |
| 2 Large | eggs |
| 1 1/2 Cup | panko breadcrumbs |
| 2 Tablespoon | dried parsley |
| 1 Teaspoon | dried dill |
Steps
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.
450 ˚F / 232 ˚C
00:15
4
Place a dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.
450 ˚F / 232 ˚C
00:10
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!
450 ˚F / 232 ˚C
140 ˚F / 60 ˚C
00:04
My Notes
In order to add notes for this recipe, you must log in or create an account.