Sauteed Fish Sticks
from Clean Eating Magazine
1 slice whole grain bread
1/2 pound yellow potatoes, scrubbed
1/2 tsp sea salt
1 tsp dried dill
1 1/2 tsp apple cider vinegar
1/2 tsp ground mustard
1 Tb evoo
1/4 head cabbage, thinly sliced
1 large carrot, peeled and grated
4 sm radishes, halved and thinly sliced
1 lg Braeburn apple (or other firm apple) cut into matchsticks
3/4 pound boneless, skinless tilapia fillet, rinsed and patted dry.
Oven to 350. Line baking sheet with parchment.
Process bread into crumbs, set aside.
Slice potatoes as thinly as possible. Spread evening on baking sheet and drizzle with 1 1/2 tsp oil. Sprinkle with salt and toss with fingers to distribute oil. Bake 20 minutes until golden brown. Once out of the oven sprinkle with dill and lightly toss to combine.
In large bowl mix vinegar, mustard and evoo. Add cabbage, carrot, radishes, apple, and toss to combine.
Crack egg into medium bowl. Chop tilapia as finely as possible and add to egg. Add 1/4C bread crumbs and use hands to thoroughly combine.
Divide into 8 equal portions and shape each into rectangle stick about 2 1/2" long. Dredge each in the remaining bread crumbs and press to coat both sides.
Heat oil in large nonstick skillet for 1 minute on medium. Add fish and cook, covered, about 4 minutes or until bottoms are golden brown. Turn sticks and cook another 3 minutes or until golden.
Serve with chips and slaw.