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Gone Fishiní Fish Sticks With Tartar Sauce

  • Yield: 4 servings


  • 1 pound boneless, skinless firm fish fillets, such as red snapper, cod, scrod, or tilapia
  • 2 cups whole milk
  • 2 tablespoons plus
  • 2 teaspoons Baby Bam
  • 1/2 cup dry bread crumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 2 teaspoons lemon juice
  • 1 teaspoon Creole mustard or other hot whole grain mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt


  • Place the fish on a cutting board and cut into 1-inch strips.
  • Put the fish strips into a glass mixing bowl.
  • In a large measuring cup combine the milk and 2 tablespoons of the Baby Bam. Pour the milk mixture over the fish, cover with plastic wrap, and refrigerate for 1 hour.
  • Make sure the oven rack is in the center position and preheat the oven to 375?F.
  • Cover a large baking sheet with aluminum foil.
  • In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, and the remaining 2 teaspoons of Baby Bam.
  • Remove the fish strips from the milk one at a time. Shake each strip to remove excess milk and drop into the bag with the bread crumbs. Toss to coat well; then place on the prepared baking sheet. Repeat with the remaining fish strips.
  • Bake until flaky and golden brown, about 20 minutes.
  • Using oven mitts or pot holders, remove the sheet from the oven and serve the fish sticks immediately with tartar sauce.
  • TARTAR SAUCE: Combine all the ingredients in a small bowl and stir well with a small spoon or fork to combine.
  • Cover the bowl with plastic wrap and refrigerate until ready to use. Tartar Sauce will keep, refrigerated in a covered nonreactive container, for up to 5 days.
  • Yield: about 3/4 cup
  • These fish sticks are also great with cocktail sauce. Try making some of your own by combining some ketchup, lemon juice, horseradish (not too much!), a little Worcestershire sauce, and maybe a drop or two of hot sauce. Itís easy to make it taste the way you like it!

Recipe Details