Super crispy fish sticks are flavored with lemon and garlic! They are crunchy and delicious when dipped in the jalapeño tartar sauce.
- 1 pound fresh tilapia
- 2 eggs, lightly beaten
- ⅔ cup crushed potato chips
- 1 cup seasoned panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon fresh lemon zest
- pinch of salt
JALAPEÑO TARTAR SAUCE
- ¾ cup mayonnaise
- 1 ½ tablespoons sweet relish
- 1 tablespoon freshly grated jalapeno pepper
- ½ lemon, juiced
- pinch of salt and pepper
Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and spray with nonstick spray.
Pat the fish dry with a paper towel. Cut it into “sticks” or pieces of a desired size.
Place the eggs in one bowl and lightly beat them. In the other bowl, place the crushed chips, breadcrumbs, garlic powder, lemon pepper, lemon zest, salt and smoked paprika. Stir until combined.
Dip each piece of fish into the egg and then into the breadcrumb mixture. Press the crumbs gently to adhere to the fish. Place the fish on the sprayed wire rack and repeat with remaining fish.
Bake the fish for 15 to 17 minutes, or until crispy and golden on the outside and opaque on the inside. Serve immediately with the jalapeno tartar sauce.