Crunchy Tortilla Fish Sticks with Purple Cabbage Slaw Recipe

By ehtesham arif

Published on:

Fish sticks are a beloved classic that can transport us back to our childhood in one bite. But what if we told you that you can elevate this classic dish with a twist of crunch and a burst of vibrant flavors?

Our Crunchy Tortilla Fish Sticks with Purple Cabbage Slaw recipe is here to do just that. This delightful recipe combines crispy fish sticks with a zesty and colorful slaw for a meal that’s not only delicious but also visually appealing.

Fish Sticks

Fish sticks have a special place in many hearts. They’re the epitome of comfort food, bringing to mind memories of family dinners and simpler times. While the frozen fish sticks from your childhood may have held a special charm, our homemade version takes this classic dish to a whole new level.

Ingredients You’ll Need

Before we dive into the exciting cooking process, let’s ensure we have all the necessary ingredients to create our Crunchy Tortilla Fish Sticks with Purple Cabbage Slaw.

For the Fish Sticks:

  • 1 pound of white fish fillets, such as cod or haddock
  • 1 cup of tortilla chips, crushed into fine crumbs
  • 1/2 cup of all-purpose flour
  • 2 eggs
  • 1 teaspoon of paprika
  • 1/2 teaspoon of garlic powder
  • Salt and black pepper to taste
  • Cooking oil for frying

For the Purple Cabbage Slaw:

  • 2 cups of purple cabbage, finely shredded
  • 1/2 cup of carrots, grated
  • 1/4 cup of mayonnaise
  • 2 tablespoons of plain Greek yogurt
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of honey
  • Salt and black pepper to taste

Cooking Instructions

Now, let’s embark on the journey of creating our Crunchy Tortilla Fish Sticks with Purple Cabbage Slaw.

Making the Fish Sticks:

  1. Begin by preheating your oven to 200°F (93°C). This will keep the fish sticks warm while you prepare the slaw.
  2. In a food processor, pulse the tortilla chips until they turn into fine crumbs. Transfer them to a shallow dish.
  3. In another shallow dish, place the flour and season it with paprika, garlic powder, salt, and black pepper.
  4. In a third dish, beat the eggs.
  5. Cut the fish fillets into finger-sized sticks.
  6. Dip each fish stick into the flour mixture, ensuring it’s coated evenly. Then, dip it into the beaten eggs and finally into the tortilla chip crumbs, pressing gently to adhere the crumbs to the fish.
  7. Heat cooking oil in a large skillet over medium-high heat. Fry the fish sticks for about 2-3 minutes per side until they’re golden and crispy.
  8. Transfer the cooked fish sticks to a baking sheet and keep them warm in the preheated oven.

Making the Purple Cabbage Slaw:

  1. In a large bowl, combine the shredded purple cabbage and grated carrots.
  2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper.
  3. Pour the dressing over the cabbage and carrots, tossing to coat them thoroughly.

Savoring Your Creation

Our Crunchy Tortilla Fish Sticks with Purple Cabbage Slaw bring together the satisfying crunch of the fish sticks with the refreshing and zesty slaw. It’s a delightful combination that appeals to both your taste buds and your eyes.


In conclusion, this recipe offers a creative twist on a beloved classic. It’s the perfect way to bring a touch of nostalgia to your dinner table while enjoying a burst of exciting flavors. Whether you’re serving it to your family or guests, these fish sticks and slaw are sure to be a hit.


Can I use different types of fish for this recipe?

Absolutely! While white fish like cod or haddock works wonderfully, you can experiment with your favorite fish varieties.

Is it possible to bake the fish sticks instead of frying them?

Yes, you can achieve a crispy texture by baking the fish sticks in a preheated oven at 400°F (200°C) for about 15-20 minutes.

What can I serve as dipping sauce for the fish sticks?

You can pair them with classic tartar sauce, aioli, or even a spicy Sriracha mayo for an extra kick.

How long can I store the slaw in the refrigerator?

The slaw can be stored in an airtight container in the fridge for up to 2-3 days. The flavors may intensify over time, making it even tastier.

Can I use corn tortilla chips for the crumbs?

Absolutely, corn tortilla chips work well for this recipe and add a unique flavor.

Leave a Comment