Cracker-Crusted Fish Sticks with Salad and Tartar Sauce Vinaigrette
Perfectly crispy on the outside and tender on the inside, these flaky white fish fillets are coated in a flavorful cracker crust that adds a satisfying crunch to every bite. Paired with a refreshing salad tossed in a tangy Tartar Sauce Vinaigrette, this dish is a harmonious blend of textures and flavors that will tantalize your taste buds. Quick and easy to prepare, it's a wholesome meal the whole family will love!
Recipe - Merkel #725
Cracker-Crusted Fish Sticks with Salad and Tartar Sauce Vinaigrette
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 lb cod fillets
1/2 tsp salt
1/2 tsp black pepper
vegetable oil, for frying
1 cup all purpose flour
1/3 cup Egg Beaters® Original
1 Tbs lemon juice
1 1/2 cups butter cracker crumbs (about 32 crackers)
salad greens, for serving
lemon wedges, for serving
1 cup mayonnaise
1/4 red onion, finely diced
1/4 cup sweet pickles, finely diced
2 Tbs white wine vinegar
2 Tbs lemon juice
2 Tbs water
1 Tbs capers, chopped
1 Tbs fresh parsley, chopped
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
Directions
- Preheat oven to 250° F. Cut the cod into 1 1/2-inch thick strips. Season with salt and pepper. In a deep skillet, heat 2 inches of oil to 325° F. Set out 3 wide shallow bowls. Add flour to one. Combine Egg Beaters® and lemon juice in another bowl. Add cracker crumbs to third bowl. Working in small batches, dredge the fish in flour. Dip in egg mixture and then cracker crumbs.
- Place coated fish in oil. Cook for 2 minutes per side or until coating is golden and fried. Transfer to a baking sheet lined with parchment paper. Repeat with remaining fish. Place fried fish in oven to keep warm. Combine all ingredients for the vinaigrette. Stir to incorporate. Add salad greens to a bowl. Toss with 1/4 cup of vinaigrette. Serve the fish sticks with the salad and additional vinaigrette. Drizzle the fish sticks with juice from the lemon wedges.
Nutritional Information
Per Serving: Calories: 740, Fat: 46 g (8 g Saturated Fat), Cholesterol: 170 mg, Sodium: 1,710 mg, Carbohydrates: 49 g, Fiber: 3 g, Protein: 31 g
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Not Available
Not Available
Crisco Vegetable Oil, Pure - 40 Fluid ounce
$6.49 was $6.99$0.16/fl oz
Brookshire's All-Purpose Flour - 2 Pound
$2.49$1.25/lb
Egg Beaters Egg, Original - 32 Ounce
$6.29 was $6.99$0.20/oz
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
RITZ RITZ Original Crackers, 13.7 oz - 13.7 Ounce
$3.99 was $4.99$0.29/oz
Not Available
Fresh Lemon - 1 Each
$0.89
Duke's Mayonnaise, Real, Smooth & Creamy - 30 Fluid ounce
$5.69 was $5.99$0.19/fl oz
Fresh Onion, Red - 0.61 Pound
$0.97 avg/ea$1.59/lb
Brookshire's Sweet Whole Pickles - 24 Ounce
$2.99$0.12/oz
Not Available
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Not Available
Not Available
Not Available
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
Not Available
Not Available
Nutritional Information
Per Serving: Calories: 740, Fat: 46 g (8 g Saturated Fat), Cholesterol: 170 mg, Sodium: 1,710 mg, Carbohydrates: 49 g, Fiber: 3 g, Protein: 31 g
Directions
- Preheat oven to 250° F. Cut the cod into 1 1/2-inch thick strips. Season with salt and pepper. In a deep skillet, heat 2 inches of oil to 325° F. Set out 3 wide shallow bowls. Add flour to one. Combine Egg Beaters® and lemon juice in another bowl. Add cracker crumbs to third bowl. Working in small batches, dredge the fish in flour. Dip in egg mixture and then cracker crumbs.
- Place coated fish in oil. Cook for 2 minutes per side or until coating is golden and fried. Transfer to a baking sheet lined with parchment paper. Repeat with remaining fish. Place fried fish in oven to keep warm. Combine all ingredients for the vinaigrette. Stir to incorporate. Add salad greens to a bowl. Toss with 1/4 cup of vinaigrette. Serve the fish sticks with the salad and additional vinaigrette. Drizzle the fish sticks with juice from the lemon wedges.