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Crispy Fish Sticks With Coleslaw

Crispy Fish Sticks With Coleslaw
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 552Calories From Fat 241
  • Fat 27g
  • Sat Fat 6g
  • Cholesterol 193mg
  • Sodium 1,142mg
  • Protein 41g
  • Carbohydrate 38g
  • Sugar 18g
  • Fiber 2g
  • Iron 2mg
  • Calcium 80mg
What does this mean? See Nutrition 101 .

Quick Tip

Hard-anodized aluminum pan
To test that the oil is hot enough for frying, throw a few panko crumbs into the pan. They should sizzle as soon as they hit the oil.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.