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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

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Hickory

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1/2 Cup mayonnaise

  • 1/2 Cup sour cream

  • 1 Tablespoon salt

  • 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

  • extra-virgin olive oil

  • 1 1/2 Pound Halibut

  • 1/2 Cup all-purpose flour

  • 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.
    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

  • 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.
    Ingredients
    • 1 Head shredded cabbage

    • 1 Large Carrot, Peeled, Shaved Thin

  • 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.
    Ingredients
    • As Needed extra-virgin olive oil

  • 5

    Rinse all fish fillets and pat dry. Cut fillets into 1” strips.
    Ingredients
    • 1 1/2 Pound Halibut

  • 6

    In one bowl combine the all purpose flour, salt and pepper.
    Ingredients
    • 1/2 Cup all-purpose flour

    • 1 1/2 Teaspoon salt

    • 1 Teaspoon black pepper

  • 7

    In a separate bowl, beat eggs.
    Ingredients
    • 2 Large eggs

  • 8

    In a third bowl, combine the panko, parsley and dill.
    Ingredients
    • 1 1/2 Cup panko breadcrumbs

    • 2 Tablespoon dried parsley

    • 1 Teaspoon Dill Weed, dried

  • 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!
    Grill Icon
    Grill500 ˚F
    Probe Icon
    Probe140 ˚F

Cooking Notes

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