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Fish Sticks With Cheat’s Lemon Mayo

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

Fish sticks are a great way to get kids to eat fish. And they are healthiest when they’re baked rather than fried. The best part is that when paired with Lemon Mayo, they are...


Fish Sticks

  • 1¼ pound white fish fillets such as cod, snapper, bass, halibut or hake
  • Juice from ½ a lemon
  • 1 cup panko
  • ¼ cup cornmeal
  • 1 teaspoon salt
  •  Black pepper, to taste, freshly ground
  • 2 tablespoons olive oil
  • 2 eggs

Cheat’s Lemon Mayo: 

  • ⅓ cup plus 2 teaspoons mayonnaise
  • 3 teaspoons freshly squeezed lemon juice, or to taste
  • ¼ teaspoon hot paprika (optional)

Nutrition Facts


449 cals


27 g

Saturated Fat

4 g

Polyunsaturated Fat

12 g

Monounsaturated Fat

10 g


20 g


1 g


1 g


30 g


531 mg


  1. Preheat the oven to 425 degrees F. Line a baking tray with parchment paper. Set aside.
  2. Cut the fish fillets into 1-inch strips lengthwise, and then in half horizontally. Let sit in a bowl with lemon juice for 5 minutes.
  3. Meanwhile, in a medium bowl mix together the panko, cornmeal, salt, pepper and olive oil. Mix well.
  4. In a separate bowl, lightly beat the eggs. Pat the fish dry and dip into the eggs, allowing the excess to drip off. Then dip into the panko mixture, pressing to cover the fish evenly with the breadcrumbs. Repeat and transfer to the prepared baking sheet, allowing space between the breaded fish.
  5. Bake until the fish is cooked through and the crust is golden, about 20-25 minutes, turning halfway through.
  6. While the fish is baking, put the mayonnaise into a small bowl. Beat in the lemon juice one teaspoon at a time, until desired consistency and flavor. Beat in the paprika, if using.
  7. If not serving the fish sticks right away, transfer to a wire rack. Serve with the lemon mayo.

Chef Tips

It’s not a good idea to eat raw egg products during treatment, so Cheat’s Lemon Mayonnaise is a great alternative to the real thing – most commercial mayonnaise is pasteurized and safe to eat. To make it spicier, try adding a teaspoon finely chopped chipotle in Adobo to ¼ cup of jarred mayo for a touch of smoky heat.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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