Fish Fingers

Fish Fingers

Cooking fatigue—hard to avoid it after weeks of kitchen duty. What happens when you hit a day when nothing appeals—when all you really want is someone else to put dinner on your plate? Maybe we didn’t appreciate enough the days of childhood when, with washed hands and great expectations, we sat down at the table and food just appeared!

So, look back—what did Mom actually cook that made the day complete? Tuna noodle casserole—mac and cheese—Salisbury steak??  Still nothing appeals today? Ah, remember fish sticks??? Yup, those greasy things that came in a flat, yellow cardboard freezer box? Hmm, maybe an upgrade, real fish, and a lot less grease, would do the trick today. Well, here you go—very lemony tartar sauce and all.

• Spread 1 ½ cups Panko bread crumbs on foil-lined baking sheet, spray with oil and toast at 350’ about 4 min, ‘till golden—–don’t skip this step—it’s how to get a crispy crust without frying
• Cool crumbs, place in flat dish, mix with ¼ cup grated parmesan, salt, pepper and paprika to taste
• In bowl, mix 1 egg, 1 tblsp mayo, 2 tblsp flour. and salt and pepper into a batter
• Cut firm white fish filets into strips as in photo (1 lb will serve 3-4)
• Dip fish strips into batter to coat
• Roll strips in crumbs, pressing gently to adhere
• Put strips on oiled baking sheet and spray lightly with oil
• Increase oven temp to 425’
• Bake 13 minutes until crispy

Serve with easy, lemony tartar sauce—mix mayo, lemon juice and a bit of dill relish. There you are, back at Mom’s kitchen table—with a healthier version of an old favorite.

The Kitchen Hive

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