Crispy Curry Fish Sticks with Tartar Sauce

April 6, 2020 Comments Recipes

Break out your Primal Kitchen Tartar sauce and take a bite into these homemade fish sticks! They are coated in a crispy potato flake breading and seasoned with delicious curry powder. We guarantee you won’t be reaching for the frozen variety after trying these!

Whole30, Gluten-Free, Dairy-Free

Serves 2

Ingredients

2 Halibut fillets, about ½ pound (any firm white fish will work)

3 tablespoons Arrowroot starch

1 Egg, whisked

¾ cup Bob’s Red Mill Potato Flakes

½ teaspoon Salt

1 teaspoon Curry powder

¼ teaspoon Cayenne (optional)

3-4 tablespoons Coconut oil, for frying

¼ cup Primal Kitchen Tartar Sauce

2 teaspoons roughly chopped capers

1 teaspoon fresh Chopped dill

Lemon wedges, for serving

Instructions

1. Pat the fish dry with a paper towel, and cut into stick-shaped pieces.

2. Assemble a breading station with 3 bowls. In the first bowl, add the arrowroot starch. In the second, whisk the egg. Lastly, combine the potato flakes, salt, curry powder, and cayenne and mix well.

3. One at a time, dip the pieces of fish into the arrowroot starch, shaking off any excess starch. Dip into the egg, and lastly cover with the potato flake mixture. Continue until all the fish sticks are done, placing them on a parchment lined plate.

4. In a shallow skillet, heat the coconut oil. Add the fish sticks to the pan (do not overcrowd), and cook, flipping to make sure all sides brown evenly, for about 3-4 minutes total. Place on the paper towel lined plate.

5. In a small bowl, combine the Primal Kitchen Tartar Sauce, capers, and dill. Mix well.

6. Serve the fish sticks with Primal Kitchen Tartar Sauce.

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