16 frozen fish sticks While they cook, make the slaw: In a large bowl, whisk together the white wine vinegar, lime juice, sugar, olive oil, garlic powder, salt, and pepper.

Moisture will make it stick to the grill, so press firmly and make at least a second pass with a fresh paper towel. With the filets dry, rub vegetable oil into the fish, followed by salt and fresh ...

But whether you're enjoying them on their own, with a bowl of flavor-enhanced tartar sauce, or served in fish tacos, all of us have some use for the humble fish stick.