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Garlic & Herb Parmesan Fish Sticks with Greek Yogurt Tartar Sauce

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For the fish sticks:

  • 1 lb cod (or tilapia)
  • 24 Breton Gluten Free Herb and Garlic crackers (approx 3/4 sleeve)
  • 1/4c grated parmesan
  • 1/2c all-purpose gluten-free flour
  • 1/8 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1 egg, lightly beaten
  • Lemon wedges, to serve

For the tartar sauce:

  • 7oz Plain 2% Greek Yogurt
  • 1 1/2 tbsp pickle juice
  • 1 small dill pickle, minced
  • 1 tbsp lemon juice
  • 1/8 tsp sea salt
  • 1/8 tsp freshly ground black pepper


  1. Pat the fish dry using a paper towel. Cut the fish filets in half lengthwise and then half again lengthwise. Then cut strips in half horizontally to create wide strips. Preheat oven to 450 degrees. Line two baking sheets with parchment paper.
  2. Add Breton crackers to a food processor and pulse until fine crumbs are formed. Add grated parmesan and pulse to combine.
  3. Set up three bowls, one for the flour, one for the egg, and one for the breadcrumbs. Add a pinch of salt and pepper to the flour bowl. Dip each strip of fish into the flour, the egg, and the breadcrumbs in that order and place onto the baking sheet. Repeat for each piece of fish. Bake in preheated oven for 12-15 minutes or until golden brown.
  4. In the meantime, make your tartar sauce by mixing together the Greek Yogurt, lemon juice, pickle juice, minced pickle, and salt and pepper until combined. Serve fish sticks with lemon wedges and tartar sauce.