Crispy Fish Sticks With Coleslaw

Photo by Charles Masters
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 552 calories
    • Calories 241 calories from fat
    • Fat 27 g
    • Sat Fat 6 g
    • Cholesterol 193 mg
    • Sodium 1,142 mg
    • Protein 41 g
    • Carbohydrate 38 g
    • Sugar 18 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 80 mg


  1. Check 1/3cup sour cream
  2. Check 1tablespoon red wine vinegar
  3. Check kosher salt and black pepper
  4. Check 1/2 small head green cabbage, thinly sliced (about 2 cups)
  5. Check 2 carrots, grated
  6. Check 4 6-ounce tilapia fillets, split lengthwise
  7. Check 1/2cup flour
  8. Check 2 large eggs, beaten
  9. Check 1 1/2cups panko
  10. Check 1 3/4cups canola oil, plus more if needed
  11. Check 1/2cup ketchup


  1. In a medium bowl, whisk together the sour cream, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and carrots and toss well.
  2. Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Place the flour in a medium bowl, the eggs in a second medium bowl, and the panko in a third medium bowl. Coat the tilapia with the flour (tapping off any excess), dip in the eggs (shaking off any excess), then coat with the panko (pressing gently to help it adhere).
  3. Heat the oil in a large nonstick skillet over medium-high heat. Cook the tilapia in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Serve with ketchup and coleslaw.