By Traeger Kitchen
This lunchroom classic just got Tragerized. Light, crispy and packed full of wood-fired flavor they're sure to be a family favorite.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1/2 Cup | Mayonnaise |
1/2 Cup | sour cream |
1 Tablespoon | Salt |
To Taste | Black pepper |
2 Tablespoon | Dill Seed |
1 Tablespoon | Sugar |
2 Tablespoon | Sriracha |
2 Tablespoon | white wine vinegar |
1 Head | shredded cabbage |
1 Large | Carrot, Peeled, Shaved Thin |
As Needed | extra-virgin olive oil |
1 1/2 Pound | halibut, skin removed |
1/2 Cup | all-purpose flour |
2 Large | eggs |
1 1/2 Cup | panko breadcrumbs |
2 Tablespoon | dried parsley |
1 Teaspoon | dried dill |
1
Add mayonnaise, sour cream, salt, pepper, dill seed, sugar, sriracha, and vinegar to a small bowl and whisk to combine.
1/2 Cup Mayonnaise
1/2 Cup sour cream
1/2 Tablespoon Salt
To Taste Black pepper
2 Tablespoon Dill Seed
1 Tablespoon Sugar
2 Tablespoon Sriracha
2 Tablespoon white wine vinegar
2
In a medium bowl, combine cabbage and carrots and fold in the mayonnaise mixture until the cabbage and carrots are coated. Set aside until ready to eat.
1 Head shredded cabbage
1 Large Carrot, Peeled, Shaved Thin
3
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
4
Place a dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.
450 ˚F / 232 ˚C
As Needed extra-virgin olive oil
5
Rinse all fish fillets and pat dry. Cut fillets into 1” strips.
1 1/2 Pound halibut, skin removed
6
In one bowl combine the all purpose flour, salt and pepper.
1/2 Cup all-purpose flour
1 1/2 Teaspoon Salt
1 Teaspoon Black pepper
7
In a separate bowl, beat eggs.
2 Large eggs
8
In a third bowl, combine the panko, parsley and dill.
1 1/2 Cup panko breadcrumbs
2 Tablespoon dried parsley
1 Teaspoon dried dill
9
Dip fish fillets first in the flour mixture, then the eggs and then the panko mixture.
10
Place fish sticks in oil and fry for about 3 to 4 minutes, or until they reach an internal temperature of 140℉. Enjoy!
450 ˚F / 232 ˚C
140 ˚F / 60 ˚C
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