How to Make Healthy Fish Sticks with Tartar Sauce

Ingredients

• 4 cod fillets, skinned and deboned (600 g/21.2 oz)
• 2 tablespoons (24 g/0.8 oz) coconut flour
• 1 large egg
• 1 tablespoon (15 ml/0.5 fl oz) freshly squeezed lemon juice
• 1 medium (15 g/0.5 oz) spring onion
• 3 tablespoons (20 g/0.7 oz) flax meal
• 0.33 cup (30 g/1.1 oz) grated Parmesan cheese, or pork rinds for a dairy-free alternative
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons (30 g/1.1 oz) ghee, melted, or coconut oil

• ¼ medium (250 g/8.8 oz) green or white cabbage
• ¼ small (100 g/3.5 oz) red cabbage
• ½ fennel bulb (120 g/4.1 oz)
• 1 medium (15 g/0.5 oz) spring onion
• ¼ cup (55 g/2 oz) Mayonnaise
• 1 teaspoon Dijon Mustard
• Salt and freshly ground black pepper, to taste

• ½ cup (110 g/3.9 oz) Mayonnaise
• 1 pickle (65 g/2.3 oz)
• 1 tablespoon (15 ml/0.5 fl oz) lemon juice
• Salt to taste

1. Preheat the oven to 400°F (200°C, or gas mark 6). Prepare the fish sticks. Place the cod in a blender and pulse until smooth. Transfer the blended cod to a bowl and add the coconut flour, egg, lemon juice, and the spring onion. Season with salt and black pepper and mix until well combined.
2. Prepare the breading by mixing the flax meal, Parmesan cheese, salt, and black pepper.
3. Using your hands, form 12 fish sticks (3 per serving). Roll each one in the breading until completely coated. Place on a baking sheet lined with parchment paper and drizzle with melted ghee. Transfer to the oven and bake for 25 to 30 minutes or until crispy and golden.
4. Meanwhile, prepare the slaw. Wash the cabbage and fennel. Using a sharp knife, finely slice the cabbage and fennel bulb or put both in a food processor and shred using a grating blade.
5. Set the shredded vegetables in a mixing bowl and add the spring onion. Finish with mayo and Dijon mustard and season with salt and black pepper. When done, set it aside.
6. Prepare the tartar sauce by mixing all the ingredients in a small bowl.
7. When the fish sticks are done, remove them from the oven and let them cool slightly. Serve with the slaw and tartar sauce.