Santa Cruz Celiac Support Group

Fish Sticks

Article last updated on .

This recipe was modified from a recipe in Molly Katzen’s recipe book for kids.

  • 2 pounds codfish, snapper or similar fillets
  • 3 eggs, slightly beaten
  • 1 1/3 cup crushed (or ground in food processor) Rice Checks-type cereal (we like Rice Crunch ‘Ems)
  • 2/3 cup cornmeal
  • Salt and pepper to taste
  • 1 stick butter, melted

For Tartar Sauce, combine:

  1. 1 cup mayonnaise
  2. Juice of 2 lemons
  3. ¼ cup pickle relish (we use Bubbie’s)

Mix cornmeal and cereal; season with salt and pepper. Wash fillets, pat dry with paper towel, and cut into long pieces. Dip in eggs and then roll in bread crumbs until coated. Lay out on baking sheet (for easy clean-up, line the baking sheet with parchment paper), then pour melted butter over each stick. Bake 15 minutes at 400 degrees until golden brown.

Serve with tartar sauce. These do well frozen and reheated in a toaster oven. Just layer them in parchment paper and take out as many as you need each time.