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Fearsome fish sticks
Fearsome fish sticks

Fearsome fish sticks

Preparation 30 min
Cooking time 10 min
Servings 6


  • 1 kg (2 1/4 lb) salmon fillet, cut from the thickest part of the fish, skin removed
  • 500 ml (2 cups) green cabbage, thinly sliced
  • 500 ml (2 cups) arugula
  • 1 carrot, grated
  • 125 ml (1/2 cup) homemade or store-bought tartar sauce
  • 250 ml (1 cup) flour
  • 2 eggs, beaten
  • 250 ml (1 cup) bread crumbs
  • 125 ml (1/2 cup) grated Parmesan
  • 15 ml (1 tbsp) olive oil
  • Salt and freshly ground pepper
  • Lemon wedges


  1. Preheat the oven to 230°C (450°F) and line one or two baking sheets with parchment paper.
  2. In a large bowl, combine the cabbage, arugula, carrot and tartar sauce.
  3. Season with salt and pepper.
  4. Refrigerate.
  5. Place the flour in a shallow dish.
  6. Place the beaten eggs in a second shallow dish.
  7. In a third dish, combine the bread crumbs and Parmesan, then season with salt and pepper.
  8. Slice the fish against the grain into 12 pieces, about 1.25 cm (1/2 in) thick.
  9. Dip each strip in the flour, then the egg and finally the bread crumbs.
  10. Place on the baking sheet, spaced at least 2 cm (3/4 in) apart.
  11. Drizzle with olive oil and bake for five minutes.
  12. Flip the fish sticks and bake five more minutes or until golden brown.
  13. Serve with cabbage salad and lemon wedges.
Availability in stores