• Halibut Fish Sticks
 
  • Halibut Fish Sticks
 

Halibut Fish Sticks

  • Difficulty2/5
  • Prep time15 mins
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodHickory

Craving fish & chips? We've got you covered. Fresh halibut is breaded with panko, parsley and dill mixture, fried over hickory and served with classic English style chips.

Ingredients

  • 1 1/2 lbs halibut, skin removed
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2 large eggs
  • 1 1/2 cups panko breading
  • 2 tbsp dried parsley
  • 1 tsp dried dill
  • 1 1/2 lbs halibut, skin removed
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2 large eggs
  • 1 1/2 cups panko breading
  • 2 tbsp dried parsley
  • 1 tsp dried dill

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 minutes.

Place a dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.

Rinse all fish fillets and pat dry. Cut fillets into 1-inch strips.

In one bowl combine the all-purpose flour, salt and pepper.

In a separate bowl, beat eggs.

In a third bowl, combine the panko, parsley and dill.

Dip fish fillets first in the flour mixture, then the eggs and then the panko mixture.

Place fish sticks in oil and fry for about 3 to 4 minutes, or until they reach an internal temperature of 130 degrees F.

Serve with fries. Enjoy!

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  • Difficulty2/5
  • Prep time15 mins
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodHickory