• 4 slices wheat bread
  • 8-10 Dr. Praeger’s Southern Cornmeal Crusted Fish Sticks
  • ⅓ cup green cabbage (diced finely)
  • ⅓ cup red cabbage (diced finely)
  • 1 tablespoon tartar sauce, plus extra for assembly
  • ¼ cup carrots (grated)
  • 2 tablespoons lemon juice
  • ½ cup mixed salad greens
  • 1 teaspoon honey
Product Image for Southern Cornmeal Crusted Fish Sticks above a title and link
Southern Cornmeal Crusted Fish Sticks
View Product


Yield: 2 Sandwiches

  1. Toss cabbage, carrot, lemon juice, 1 tablespoon tartar sauce, and honey until thoroughly coated.
  2. In a nonstick skillet, cook fish sticks 5 minutes. Carefully flip and cook an additional 5 minutes, until heated through and well browned.
  3. Toast bread sliced, and assemble the sandwich with the additional tarter sauce, greens, cabbage mixture, and fish sticks.