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Crispy Fish Sticks and Sautéed New Potatoes with Greek Yogurt Dressing

Forget frozen fish sticks and fries—discover how easy it can be to create a from-scratch version that’s infinitely better than anything you can buy in a box. Perfect for busy weeknights, our recipe goes from prep to table in just half an hour! 
Servings: 4
Total Time: 30m
Prep Time: 10m
Cooking Time: 20m
Crispy Fish Sticks and Sautéed New Potatoes with Greek Yogurt Dressing


  • Fish - 2 lbs. sea bass (cut into pieces of a consistent thickness)
  • 3 to 4 tbsp flour
  • 2 to 3 eggs
  • 1 cup panko or breadcrumbs
  • Juice of 1 lemon
  • Butter and olive oil
  • Black pepper and sea salt
  • Potatoes
  • 1.5 lbs. new potatoes
  • Juice of 1 lemon
  • 6.8 oz. Greek yoghurt
  • Chives
  • Olive oil
  • Salt and pepper

Preparation Instructions

  1. Mix the flour, salt and pepper in a shallow plate, beat the eggs in a second plate and spread out the panko on a third plate.
  2. Season the fish with black pepper and sea salt before rolling it first through the flour, then through the egg, and finally through the panko.
  3. Add some oil and butter to your GreenPan and heat over medium heat, fry the fish sticks on both sides until done on the inside.
  4. Boil the potatoes until they’re almost cooked through. Heat a splash of olive oil in your GreenPan, fry the potatoes until they’re golden and crusty.
  5. Stir the lemon juice into the Greek yogurt, season with salt and pepper. Drizzle this dressing over the potatoes, garnish with chives.