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Fin-tastic Fish Recipes from Williams-Sonoma® and American Girl


Fish Sticks & Homemade Tartar Sauce


Homemade fish sticks are our favorites and beat out store-bought any day. Making tartar sauce is easy! Just stir together the mayo, pickles, parsley, capers, and lemon juice in a small bowl.

Serves 4


  • ½ cup mayonnaise
  • ¼ cup finely chopped bread-and-butter pickles
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoons drained capers, chopped
  • 1 teaspoon fresh lemon juice
  • 1½ pounds thick skinless cod or tilapia fillets
  • 1 teaspoon salt
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup plain dried bread crumbs or panko
  • 3 tablespoons canola oil


  • Preheat the oven to 450℉.
    Prepare the tartar sauce (as described above), cover, and set aside. To make the fish sticks, cut the fish fillets into strips about 1 inch wide and 3 to 4 inches long. Sprinkle the strips all over with the salt.
  • Put the flour, eggs, and bread crumbs in 3 separate shallow bowls or baking dishes. Line up the bowls in that order from left to right and place a large plate to the right of the bread crumbs.
  • Coat each piece of fish on all sides with flour and tap off the excess. Dip the flour-coated fish into the eggs, turn to coat, and allow the excess to drip off. Finally, dip the fish into the bread crumbs and turn to coat all sides, pressing so that the bread crumbs stick. Set the breaded fish on the plate.
  • Pour the canola oil onto a large rimmed baking sheet and use a pastry brush to coat the entire surface. Place the baking sheet in the oven and allow it to heat for 5 minutes. Remove the baking sheet from the oven. Carefully place the breaded fish sticks in a single layer on the hot baking sheet, making sure they don't touch. Bake, turning the fish sticks halfway through with a metal spatula, until crisp and golden, about 12 minutes.
  • Remove the baking sheet from the oven and transfer the fish sticks to a platter. Serve warm, with the tartar sauce for dipping.

Fish Tacos with Slaw

In addition to the tangy slaw, you can top these yummy tacos with a squeeze of lime juice, a dollop of sour cream, a sprinkle of fresh chopped cilantro, or spoonfuls of salsa, or, if you like, add them all!

Serves 6


  • SLAW
  • 4 cups finely shredded green and purple cabbage
  • 3 tablespoons chopped fresh cilantro
  • ¼ cup chopped green onion (optional)
  • ¼ cup fresh lime juice
  • 2 teaspoons sugar
  • Salt
  • 12 corn tortillas
  • 1 pound skinless, boneless, firm white fish fillets, such as cod or snapper
  • Canola oil for brushing the fish
  • Ground black pepper


  • To make the slaw, in a large bowl, combine the cabbage, cilantro, green onion (if using), lime juice, sugar, and ¼ teaspoon salt and mix well. Let stand at room temperature for 20 minutes, and then taste and add more salt if you like. Cover the bowl with plastic wrap and refrigerate until you're ready to assemble the tacos.
  • Prepare a medium-high fire in a gas or charcoal grill or have ready a stovetop grill pan. Stack the tortillas and wrap them in aluminum foil.
  • Lightly brush the fish on both sides with canola oil and season with salt and pepper. If using a stovetop grill pan, preheat it over medium-high heat on the stovetop; brush the grill pan with oil. If using the grill, clean and oil the grill grate. Place the fish fillets on the grill grate or grill pan. Cook, turning once with a wide metal spatula, until browned on both sides and the flesh is opaque throughout, 3 to 4 minutes on each side. Meanwhile, place the foil-wrapped tortillas on the grill grate or grill pan and warm them, turning the packet once or twice, for about 5 minutes. Transfer the fish to a plate and divide the fillets into 12 equal pieces, discarding any bones.
  • Unwrap the tortillas. To assemble each serving, place 2 warm tortillas on a plate, top each one with a piece of fish, and add some slaw. Serve the tacos right away as you assemble each serving.

Excerpted from American Girl Cooking cookbook. American Girl Publishing, 2016. All rights reserved.
Copyright ©2016 by Weldon Owen, Inc., Williams-Sonoma, Inc., and American Girl

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