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