One of our kids favorite rainy day meals is fish sticks with broccoli and "chips" (potato slices baked in oven) or macaroni. We used to always serve frozen fish sticks until I discovered this recipe. It's actually really easy to make, and so much healthier than frozen fish sticks. It's great too because you control exactly what goes into it...what type of fish, how much salt, which extra seasonings, etc. We prefer to use cod, but any type of mild white fish would work. At the end, my husband and I like to squeeze a fresh lemon wedge on top of ours, while the girls prefer to dip theirs in ketchup.
Ingredients:
1/2-1lb filet of cod or other white fish
3/4 cup all purpose flour
2 eggs
3/4 cup breadcrumbs (we use panko style because they get crispier)
salt, pepper to taste:
optional: mix in some grated Parmesan, lemon-pepper, old bay seasoning, Italian seasoning, or a little garlic salt for a little extra flavoring)
1. Preheat oven to 400F.
2. Cut the fish fillets into roughly 1 inch strips.
3. Set up three shallow bowls for the dredging process: one with flour, one with whisked egg, and one with the Panko bread crumbs and seasonings of choice (salt, grated Parmesan, lemon pepper, old bay, etc).
4. Dip the strips one at time into each bowl. Coat in flour, then dip the strip in the whisked egg, and lastly dip in the bread crumb mixture until evenly coated.
5. Place onto a baking sheet coated with a little butter or olive oil so they don't stick
6. Bake for roughly 10-12 minutes, flipping halfway through. If you want them a little extra golden brown color turn broil on high for 1-2 minutes on each side at the very end.
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