Crispy Fish Sticks With Coleslaw

Crispy Fish Sticks With Coleslaw
Charles Masters
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.
Kristen Evans Dittami
April 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 241
  • 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
What does this mean? See Nutrition 101.