Oven-Fried Fish Fingers
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 345 |
| pro | 39 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 119 mg |
| sodium | 332 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 16 |
| vit A | 15 |
| vit C | 5 |
| folate | 20 |
To-do list: Adults: Cut fish into fingers. Organize seasoned egg and handle baking the fish. Children: Pat fish dry with paper towel. Crush melba toasts in resealable plastic bag with saucepan. Shake crumbs with butter. Coat fish in egg and crumbs. Brush oil over baking sheet.
Ingredients
Preparation
Place melba toasts in large resealable plastic bag; using bottom of saucepan or rolling pin, crush into fine crumbs. Add butter and shake until crumbs are moistened; set aside.
Pat fish dry; cut crosswise into 1-inch (2.5 cm) wide strips. In shallow dish, whisk together egg, salt and pepper; add fish, turning to coat. One-quarter at a time and using tongs, add fish strips to crumb mixture; shake to coat all over.
Brush oil over large rimmed baking sheet. Arrange fish on sheet. Arrange fish on sheet. Bake in top third of 450°F (230°C) oven, turning once, until golden and fish flakes easily when tested, about 10 minutes. Serve with lemon wedges.
Additional information :
Tip: To ease on cleanup, line baking sheet with foil and brush with oil. Or line with parchment paper.
Source : Canadian Living Magazine: November 2004
- Keywords : Main Course; Dinner; Bake; Fish; Kid-Friendly;
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