Baked Fish Sticks Recipe
Ingredients
Lemon Caper Sauce:
- 1/4 cup fat free plain Greek yogurt
- 3 tablespoons light mayonnaise
- 1 tablespoon drained capers
- 1 tablespoon fresh minced chives
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Fish Sticks:
- olive oil spray (I use a mister)
- 1 pound Alaskan skinless cod fillet (about 1-inch thick (thawed if frozen))
- 3 large egg whites (or 2 whole eggs)
- 1 tablespoon Dijon mustard
- 1/2 lemon (squeezed)
- 1/8 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the crumbs:
- 1 cup plain or gluten-free Panko crumbs
- 1 1/2 teaspoons Old Bay seasoning
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon paprika
Instructions
- 1
OVEN METHOD:
- 2
Combine all the ingredients for the dipping sauce in a small bowl; set aside.
- 3
Preheat the oven to 450°F and adjust the rack to the center position. Spray a large rimmed baking sheet with oil.
- 4
Slice the fish crosswise into 2-inch long strips, about 1-inch wide.
- 5
Combine egg whites, Dijon mustard, lemon juice, paprika, salt and pepper in a medium bowl.
- 6
In a second bowl combine the Panko crumbs with Old Bay seasoning, dried parsley and remaining paprika.
- 7
Pat fish dry with paper towels and dip the fish into the egg mixture, then into crumbs and place on the prepared baking sheet.
- 8
Spray the top of the fish with oil and bake until the crumbs are golden and the fish is cooked through, about 12 minutes, or until the crumbs are golden and the fish is cooked through.
12 min - 9
AIR FRYER METHOD:
- 10
Preheat the air fryer to 370F.
- 11
In batches, transfer to the air fryer basket in a single layer and cook until the crumbs are golden and the fish is cooked through, 7 to 8 minutes, turning halfway.
7 min
Nutrition
Per serving (based on 4 servings)
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