Crispy Baked Fish Sticks with Spicy TRUFF Tartare Sauce
Cook Time 20 mins
Prep Time 25 min
Servings 4
INGREDIENTS

1 ½ cups panko breadcrumbs

¼ cup parmesan cheese, grated

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon cracked black pepper

⅔ cup plain flour

2 eggs, beaten

1 ½ kg white fish fillets, portioned into sticks

2 tablespoons Spicy TRUFF Mayo


Spicy TRUFF Tartare Sauce:

⅔ cup Spicy TRUFF Mayo

⅔ cup dill pickle relish

1 teaspoon lemon juice

½ teaspoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper, to taste


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Crispy Baked Fish Sticks with Spicy TRUFF Tartare Sauce Recipe

Elevate your fish stick game with this recipe (no frying required)! Our secret ingredient for ensuring a super-flavourful stick? Spicy TRUFF Mayo! We used this truffle and red jalapeño-infused mayo in the fish stick crispy coating and the accompanying tartare sauce.
 
The results are savoury and fiery with subtle hints of earthy sweetness. Fish sticks, elevated and enhanced! Serve these with your favourite sides, especially dippable dishes (we’re looking at you, hot chips) for extra scoops into that tasty tartare.

 

Instructions: 

  1. To make the tartare sauce, place mayo, relish, lemon juice, dill, and parsley in a medium bowl, whisk to combine. Season the sauce to taste with salt and pepper and refrigerate until ready to serve.

  2. Preheat the oven to 220°C and line a large baking sheet with parchment paper. Place the breadcrumbs on the baking sheet, spreading out in an even layer. Place the baking sheet in the oven and bake for 5 to 8 minutes, stirring occasionally, until thoroughly toasted. Remove from the oven and set aside to cool.

  3. Once cooled, place the toasted breadcrumbs in a shallow bowl, add the parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper, stir to combine. Place a wire rack on the baking sheet, lightly spritz with cooking spray, and set aside.

  4. Place the flour in another shallow bowl. Place the eggs in a third shallow bowl.

  5. Pat the fish fillets dry with paper towels and coat in flour, shaking off any excess. Dip the fish into the egg, letting any excess drip off. Lastly, coat the fish in the breadcrumb mixture, gently pressing with your hands to adhere.

  6. Place the coated fish sticks on the wire rack-lined baking sheet and place in the oven. Bake for 13 to 15 minutes or until cooked through and crisp.

  7. Remove from the oven and serve with the tartare sauce on the side for dipping and dunking.

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