baked halibut fish sticks with spicy coleslaw

INGREDIENTS


  • 1/2 Cup mayonnaise

  • 1/2 Cup sour cream

  • 1/2 Tablespoon salt

  • To Taste black pepper

  • 2 Tablespoon Dill Seed

  • 1 Tablespoon sugar

  • 2 Tablespoon Sriracha

  • 2 Tablespoon white wine vinegar

  • 1 Head Cabbage, shredded

  • 1 Large Carrot, Peeled, Shaved Thin

  • As Needed extra-virgin olive oil

  • 1 1/2 Pound Halibut

  • 1/2 Cup all-purpose flour

  • 1 1/2 Teaspoon salt

  • 1 Teaspoon black pepper

  • 2 Large eggs

  • 1 1/2 Cup panko breadcrumbs

  • 2 Tablespoon dried parsley

  • 1 Teaspoon Dill Weed, dried

PREPARATION

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.

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!

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