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Home / Almond Crusted Fish Sticks and Tartar Sauce

Almond Crusted Fish Sticks and Tartar Sauce

by | Jan 14, 2021 | Recipes

Almond Crusted Fish Sticks and Tartar Sauce


This recipe is a fantastic adaptation of a popular family favourite, which can be enjoyed by all. It is quick and easy to prepare and loaded with all the flavour you’d expect from traditional fish and chips. Enjoy with a fresh garden salad and few lemon wedges to round off the perfect summertime meal.

Treenut, fish and egg substitutes are available – see below. This recipe is gluten and dairy-free.

45 minutes

Serves 6


  • 60 g ground almonds (coarse is good)
  • ½ tsp paprika
  • ¼ tsp black pepper
  • 600 g Kingklip fillets
  • For the Tartar Sauce:
  • 2 egg yolks
  • ½ cup light olive oil
  • 2 tsp lemon juice
  • Salt and freshly ground pepper, to taste
  • 1 large pickled cucumber, very finely chopped
  • 1 green pepper, finely chopped
  • 1 tsp cider vinegar
  • Orange, sweet -potato chips, for serving


  1. Preheat the oven to 180ºC and line or lightly grease a baking sheet.
  2. Serve the baked fish sticks with the tartar sauce and orange sweet-potato chips.
  3. Mix, taste and adjust seasoning as desired.
  4. Add the cucumber and green pepper into the mayonnaise, followed by the vinegar.
  5. Meanwhile, to make the mayonnaise for the tartar sauce, briskly whisk the egg yolks while very slowly adding the olive oil. Once the mayonnaise reaches the right consistency, add the lemon juice, salt and pepper.
  6. Place onto the baking sheet and bake for 20–25 minutes
  7. Place a few pieces at a time into the ground almond crumbs to coat evenly.
  8. Rinse then dry the fish. Place onto a chopping board and cut into evenly sized long portions.
  9. Mix together the ground almond, paprika and pepper in a wide, shallow dish.

If you or your child has a nut allergy, you can use gluten-free breadcrumbs instead of almonds. Fish can be replaced with chicken strips.

Taken from: Allergy Sense for families: a practical guide by: Meg Faure, Dr. Sarah Karabus and Kath Megaw (page 214)


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