Sheet pan fish sticks and tater tots
Crispy fish sticks, golden tots and sweet roasted green beans all on one pan, with a quick homemade tartar sauce for dipping.
- 35 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.74 a serving
- 540 calories
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 4 cups tater tots
- 12 oz frozen green beans
- 20 frozen fish sticks
- ⅓ cup mayonnaise
- 2 dill pickles, finely chopped
- 1 lemon, half juiced, half cut into wedges
From your pantry
- 1 tbsp olive oil
- ½ tsp salt
Each serving has about 540 calories, 13 g protein, 46 g carbs and 35 g fat, and costs about $1.74 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with foil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Spread the tater tots over half the pan and for 10 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 10 min
the frozen green beans with the oil and salt in a bowl.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Take the pan out and add the fish sticks and green beans in single layers. 15 to 18 minutes more, flipping everything once, until the tots are and the fish sticks are hot through.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 16 min
Dolly’s tip: If it’s all crammed together, split it over two pans. Crowded tots steam and go soft.Food safety: Frozen dumplings, meatballs and fish sticks are done when they’re steaming hot all the way through, 165°F. Cut one open to check the middle.
the mayonnaise, pickles and lemon juice together to make the tartar sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Serve everything straight from the pan with the tartar sauce and lemon wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
