Fish Sticks with Tartar Sauce - alive magazine

Name: Fish Sticks with Tartar Sauce - alive magazine
Ingredients: 1 lb (450 g) sustainable tilapia fillets, cut into 1/2 x 3 in (1.25 x 7.5 cm) strips; 2 cups (500 mL) whole grain or gluten-free cereal flakes; 1/3 cup (80 mL) roasted pumpkin seeds; Zest of 1 lemon; 1 tsp (5 mL) garlic powder; 1 tsp (5 mL) paprika; 1/3 cup (80 mL) brown rice flour; 2 large organic egg whites; 2 tsp (10 mL) grapeseed oil or sunflower oil; 1/3 cup (80 mL) plain Greek yogurt; 1/3 cup (80 mL) sour cream; 2 Tbsp (30 mL) finely chopped dill pickle; 1 Tbsp (15 mL) pickle juice; 1 Tbsp (15 mL) lemon juice; 2 tsp (10 mL) Dijon mustard; Salt and pepper, to taste

www.alive.com

Serves 4.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Ingredients

1 lb (450 g) sustainable tilapia fillets, cut into 1/2 x 3 in (1.25 x 7.5 cm) strips
2 cups (500 mL) whole grain or gluten-free cereal flakes
1/3 cup (80 mL) roasted pumpkin seeds
Zest of 1 lemon
1 tsp (5 mL) garlic powder
1 tsp (5 mL) paprika
1/3 cup (80 mL) brown rice flour
2 large organic egg whites
2 tsp (10 mL) grapeseed oil or sunflower oil
1/3 cup (80 mL) plain Greek yogurt
1/3 cup (80 mL) sour cream
2 Tbsp (30 mL) finely chopped dill pickle
1 Tbsp (15 mL) pickle juice
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) Dijon mustard
Salt and pepper, to taste