Fish fingers is the usual moniker I assign to this dish. They started out as fingers but shrank in the oven. Someone suggested I re-name them fish nuggets but, it really doesn’t have that same panache.
Fish. Nuggets. Nope!
So, whether you leave the fish fillet whole, or slice them into bite sized bits Crispy Baked Fish seems the polite name to call it.
Crispy Baked Fish
Pre-heat oven to 425 degrees.
1-2 lbs. Cod or Tilapia (or other firm while fish)
1 cup Flour
2 beaten Eggs
4 cups Panko Bread Crumbs mixed with: 2 tablespoons dried Dill (optional)
Salt & Pepper
4 tablespoons Olive Oil
Cut your fish into bite sized pieces.
Brush the olive oil onto a baking sheet and set aside.
Place the flour, eggs, and panko into 3 separate shallow containers.
First, coat the fish in the flour. Shake off the majority of the flour before dipping it into the eggs.
Lastly, coat the fish with the panko pressing it on before laying it on the baking sheet.
Repeat until all the fish is coated.
Sprinkle with salt and pepper.
Bake for 20-25 minutes or until the fish is firm and the breading is golden brown.
Tartar Sauce:
1/2 cup Light Mayonnaise
1 tablespoon Dijon Mustard
1 tablespoon Dill Pickle Relish or Chopped Dill Pickle
1 tablespoon Capers
Salt and Pepper
1 teaspoon Onion Powder
A few dashes Hot Sauce (optional)
Mix all the ingredients. Taste for seasoning and adjust to taste.
Refrigerate until ready to use.
Kathleen Rear 