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Baked Halibut Fish Sticks with Spicy Coleslaw

Traeger Kitchen


Baked Halibut Fish Sticks with Spicy Coleslaw

Prep Time

15

Minutes

Cook Time

20

Minutes

Serves

4 - 6

People

Effort

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What's this?

This lunchroom classic just got Tragerized. Light, crispy and packed full of wood-fired flavor they're sure to be a family favorite.

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 shredded cabbage

  • 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

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!