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Fish Sticks Coated with Oats and Cornflakes with Hellmann's Tartar Sauce

Serves 2

32 min

Fish Sticks Coated with Oats and Cornflakes with Hellmann's Tartar Sauce

Recipe GLPR35ddcb1eb48028

0.0(0)
Main Course
32 min
Servings: 2
Stovetop
SNAP eligible

Crispy golden fish sticks made from fresh fish fillets, coated with a crunchy mixture of oats and cornflakes, served with a tangy homemade tartar sauce. This light, protein-rich main course offers a delicious twist on a classic with a satisfying crunch and fresh herb flavors.

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Ingredients

6 oz firm white fish fillets (such as cod or halibut)

1/2 cup rolled oats

1/2 cup cornflakes cereal, crushed

1 large egg, beaten

1/4 tsp salt

1/4 tsp black pepper

2 tbsp oil for frying

2 tbsp Hellmann's mayonnaise

1 tbsp fresh dill, chopped

1 tsp Colman's dry mustard

1 tsp capers, finely chopped

Directions

  1. Pat the fish fillets dry with paper towels and cut them into stick-shaped pieces, approximately 3 to 4 inches long and 1 inch thick. Season lightly with salt and pepper on all sides.

  2. In a shallow bowl, combine the crushed cornflakes and rolled oats, mixing well. In a separate shallow bowl, place the beaten egg.

  3. Dip each fish stick into the beaten egg, allowing excess to drip off, then roll it in the oats and cornflakes mixture, pressing gently to adhere the coating. Place coated sticks on a plate.

  4. Heat the oil in a large skillet over medium-high heat until shimmering. Once hot, carefully place the coated fish sticks in the pan, working in batches if needed to avoid overcrowding.

  5. Cook the fish sticks for 4 to 5 minutes on the first side until golden brown and crispy. Carefully flip and cook the other side for another 4 to 5 minutes until golden and the internal temperature reaches 160F.

  6. While the fish cooks, prepare the tartar sauce: In a small bowl, stir together the Hellmann's mayonnaise, chopped dill, dry mustard, and chopped capers until well combined.

  7. Remove the cooked fish sticks from the pan and transfer to a paper towel-lined plate to drain briefly. Serve warm with the prepared tartar sauce on the side.