Parmesan-Herb Fish Sticks
Ingredients
A good source of calcium, magnesium and B vitamins. Rich in bone-building vitamin D and K.
A note about gluten: When prepared with gluten-free breadcrumbs and cornstarch instead of flour, this recipe is gluten free.
1 cup
panko breadcrumbs
⅓ cup
Kowalski's Parmesan Cheese, freshly grated
¾ oz.
fresh Italian parsley, stems discarded, finely chopped
1 ½ tsp.
Mrs. Dash Table Blend Salt-Free Seasoning Blend
1 tbsp.
canola oil
½ cup
flour
1 tsp.
paprika
3
eggs whites, lightly beaten, whisked with 1 tbsp. water
1 lb.
tilapia fillets, cut into 1 ½" strips
Directions
- Preheat oven to 400°.
- Spread breadcrumbs on a rimmed baking sheet; bake in preheated oven until golden-brown (about 6 min.).
- Transfer to a shallow dish; whisk in cheese, parsley and seasoning. Drizzle with oil; stir to combine.
- Mix flour with paprika; place flour-paprika mixture and eggs in separate shallow dishes.
- Working in batches, coat fish in flour, shaking off excess. Dip coated fish in eggs, then coat with panko mixture, pressing to adhere.
- On a baking sheet lined with parchment paper, bake fish in preheated 400° oven until fish is golden-brown and cooked through (about 10 min.).
Tasty Tip:
- This recipe may also be prepared with cod or chicken. For chicken, increase cooking time to 15-20 min. or until chicken is cooked through.
