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Baked Fish Fingers

Baked Fish Fingers
Baked Fish Fingers
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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
  1. With racks in top and middle of oven, preheat to 350°.
  2. Spread panko on a rimmed baking sheet. Bake until golden brown, stirring once; about 15 minutes. Transfer panko to a bowl.
  3. Raise oven temperature to 450°.
  4. Line baking sheet with foil. Mist foil with cooking spray.
  5. In a bowl, whisk together mayonnaise, eggs and salt until smooth.
  6. Place flour and toasted panko in separate bowls.
  7. Coat fish pieces in flour, dip in egg mixture and coat with panko, shaking off excess at each step.
  8. Place fish pieces in a single layer on lined baking sheet as finished.
  9. Mist fish pieces with cooking spray.
  10. Bake on top rack until fish is cooked through, 6 to 10 minutes. Serve immediately.

Serves 4.


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