Moving forward from the ever popular chicken fingers, a delicious alternative is baked fish fingers. Fresh fish abounds, especially in the summer months, so why not try this delicious entree choice tonight? It is healthy and delicious.
Cod is a great choice for this meal. It is hearty and firm so hold up well. Be sure to thaw the fish, if starting from frozen.
Served with a homemade cole slaw, these fish pieces make a delicious meal even the kids will love. Finger food is the best and easiest to serve out on the deck or around the pool. Buy a prepared chopped slaw mix or make your own with a fresh head of cabbage and carrots. Throw on a store-bought cole slaw dressing or try a light ranch dressing on it for a twist.
What is panko? Panko is a Japanese style bread crumb. The main difference between traditional bread crumbs and panko is that the latter is made from crustless bread. It is coarsely ground and larger-than-usual flakes, which makes the coating light and crunchy.
Baked Fish Fingers
- 1 1/2 cups panko
- 1/4 cup light mayonnaise
- 2 eggs
- 1 teaspoon salt
- 1/4 cup flour
- 1 1/2 pounds cod fillet, cut into 1-inch by 4-inch pieces, patted dry
- With racks in top and middle of oven, preheat to 350°.
- Spread panko on a rimmed baking sheet. Bake until golden brown, stirring once; about 15 minutes. Transfer panko to a bowl.
- Raise oven temperature to 450°.
- Line baking sheet with foil. Mist foil with cooking spray.
- In a bowl, whisk together mayonnaise, eggs and salt until smooth.
- Place flour and toasted panko in separate bowls.
- Coat fish pieces in flour, dip in egg mixture and coat with panko, shaking off excess at each step.
- Place fish pieces in a single layer on lined baking sheet as finished.
- Mist fish pieces with cooking spray.
- Bake on top rack until fish is cooked through, 6 to 10 minutes. Serve immediately.