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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
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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

    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!
      Grill Icon
      Grill500˚
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      Probe140˚

    Cooking Notes

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