Your kids (and secretly, you!) love super-convenient frozen fish sticks, but you would likely prefer to put a more nutritious meal on the table that doesn’t come with a side of freezer burn. This makeover of the frozen finger-food delight takes them out of the nutrition doghouse by relying on higher quality ingredients to net a fresher tasting meal. And the tangy tartar sauce is seriously dunk-worthy.
Preheat oven to 425 F (220 C). Set greased metal rack on baking sheet. Season fish with salt.
In food processor, place cereal flakes, pumpkin seeds, lemon zest, garlic powder, and paprika and pulse until coarsely ground. Transfer to shallow dish.
In second shallow dish, place rice flour and in third shallow dish, egg whites. Dredge each strip of fish in flour, dip in egg whites, and then coat all sides with cereal mixture. Place fish strips on prepared rack. Lightly brush tops of breaded fish with oil.
Bake until fish is cooked through and coating is golden brown, about 10 minutes.
In small bowl, stir together yogurt, sour cream, pickle, pickle juice, lemon juice, mustard, and a couple dashes of salt and pepper. Serve fish sticks with tartar sauce.
This recipe is part of the Scratch Batch collection.
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