Tortilla-Crusted Fish Sticks & Slaw
Mar 3, 2015
Grown-ups and kids will agree: These fish sticks are fun to eat! Tortilla chips give them an ultra-crunchy texture, while the citrusy slaw (also terrific with grilled chicken or kebabs) adds brightness.
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Prep Time: 0 hours 20
Total Time: 0 hours 25
2 tbsp. fresh lime juice
2 tsp. sugar
Kosher salt and pepper
1/2 c. sour cream
small cabbage (about 1 lb)
1 1/2 lb. tilapia fillets
- Heat oven to 425°F. Finely grate 1 tsp of zest from the orange into a large bowl, then squeeze in the juice (about 1/2 cup). Add the lime juice, sugar, 3/4 tsp salt and 1/2 tsp pepper and whisk until the sugar dissolves; whisk in the sour cream. Transfer 1/2 cup of the mixture to a shallow bowl; whisk in ¼ tsp each salt and pepper and set aside.
- Add the carrots and cabbage to the large bowl and let sit, tossing occasionally, for 15 minutes.
- Meanwhile, line a rimmed baking sheet with foil. Cut the tilapia diagonally into 1 1/2-in.-thick strips. Dip the fish in the reserved sour cream mixture and then in the chips, pressing gently to help them adhere. Transfer the fish sticks to the baking sheet and cook until light golden brown and opaque throughout, 8 to 10 minutes. Serve with the slaw.
Video: Home-made Fish Fingers with a Chip Butty - Gordon Ramsay
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