Cracker-Crusted Fish Sticks with Salad and Tartar Sauce Vinaigrette

Made with fresh, flaky fish fillets coated in crunchy, golden-brown cracker crumbs, these fish sticks offer a delightful twist on a classic favorite. The accompanying salad features a mix of vibrant greens and fresh vegetables, all drizzled with our tangy Tartar Sauce Vinaigrette, blending creamy tartar flavors with a light, zesty finish.

Recipe - Welcome

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

Servings

Shop Ingredients

Makes 4 servings

1 lb cod fillets

Sea Best Cod Fillets - 16 Ounce

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$8.99$0.56/oz

1/2 tsp salt

Not Available

1/2 tsp black pepper

Not Available

vegetable oil, for frying

Crisco Vegetable Oil, Pure - 40 Fluid ounce

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$3.99 was $6.99$0.10/fl oz

1 cup all purpose flour

Brookshire's All-Purpose Flour - 2 Pound

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$2.69$1.35/lb

1/3 cup Egg Beaters® Original

Egg Beaters Egg, Original - 32 Ounce

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$6.29 was $6.99$0.20/oz

1 Tbs lemon juice

Brookshire's 100% Lemon Juice - 15 Ounce

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$1.99$0.13/oz

1 1/2 cups butter cracker crumbs (about 32 crackers)

RITZ Original Crackers - 13.7 Ounce

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$4.49$0.33/oz

salad greens, for serving

Organicgirl Baby Spring Mix - 5 Ounce

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$3.99$0.80/oz

lemon wedges, for serving

Fresh Lemon - 1 Each

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$0.89

1 cup mayonnaise

Duke's Dukes Mayonnaise- 30oz Jar - 30 Fluid ounce

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$5.69 was $5.99$0.19/fl oz

1/4 red onion, finely diced

Fresh Onion, Red - 0.61 Pound

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$0.91 avg/ea$1.49/lb

1/4 cup sweet pickles, finely diced

Brookshire's Sweet Whole Pickles - 24 Ounce

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$2.89 was $2.99$0.12/oz

2 Tbs white wine vinegar

Not Available

2 Tbs lemon juice

Brookshire's 100% Lemon Juice - 15 Ounce

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$1.99$0.13/oz

2 Tbs water

Not Available

1 Tbs capers, chopped

Mezzetta Capers, Non-Pareil, Imported - 4 Fluid ounce

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$3.79$0.95/fl oz

1 Tbs fresh parsley, chopped

Fresh Parsley - 1 Each

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$0.99

1 tsp Dijon mustard

Brookshire's Dijon Mustard - 12 Each

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$3.19$0.27 each

1/4 tsp salt

Not Available

1/4 tsp black pepper

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.