Serves 2
27 min
Fish Sticks Coated with Oats and Cornflakes with Hellmann's Tartar Sauce
Recipe GLPRc3adb3533d6711
Crispy fish sticks coated with a crunchy blend of oats and cornflakes, served alongside a homemade tartar sauce made with Hellmann's mayonnaise, fresh dill, lemon juice, Colman's mustard, capers, and gherkin. A delicious French-inspired main course perfect for two.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound white fish fillets (cod, haddock, or pollock), cut into stick-shaped pieces
1 cup rolled oats
1 cup cornflakes cereal, crushed
1 large egg, beaten
Salt and freshly ground black pepper to taste
2 tablespoons Hellmann's mayonnaise
1 tablespoon fresh chopped dill
½ Juice of 1/2 lemon
1 teaspoon Colman's dry mustard
1 teaspoon capers, finely chopped
1 medium gherkin, finely minced
Oil for cooking (coconut, vegetable, or avocado oil)
Directions
Begin preparing the tartar sauce by combining Hellmann's mayonnaise, chopped fresh dill, lemon juice, Colman's dry mustard, finely chopped capers, and minced gherkin in a small bowl. Mix well and season with salt and freshly ground black pepper to taste. Set aside.
In a shallow bowl, combine the crushed cornflakes and rolled oats. Mix thoroughly to create an even coating blend.
Pat the fish fillets dry with paper towels and cut them into uniform stick-shaped pieces, approximately 3 to 4 inches long. Season each piece lightly with salt and black pepper.
Place the beaten egg in another shallow bowl. Working with one fish stick at a time, dip it into the beaten egg, coating it completely, then immediately press it into the oat and cornflake mixture, turning to coat all sides evenly. Place coated fish sticks on a plate.
Heat oil in a large skillet or deep pan over medium-high heat until it shimmers. Carefully place the coated fish sticks into the hot oil, working in batches if necessary to avoid overcrowding.
Cook for 5 to 6 minutes, turning occasionally, until the coating is golden brown and crispy and the fish reaches an internal temperature of 160°F. The fish should flake easily when tested with a fork.
Transfer the cooked fish sticks to a paper towel-lined plate to drain excess oil. Serve immediately with the prepared tartar sauce on the side.
