Oven-Fried Fish Sticks

Oxmoor House
6 servings.


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1 1/2 pounds grouper or other white fish fillets
1/4 cup nonfat buttermilk
1/2 (1-ounce) slice white sandwich bread
1/2 cup yellow cornmeal
1 teaspoon ground pepper
Vegetable cooking spray
1/2 teaspoon salt
Malt vinegar (optional)


Prep: 11 Minutes
Cook: 28 Minutes

Cut fillets diagonally into 1-inch-wide strips. Combine fish strips and buttermilk in a bowl, stirring gently to coat strips.

Tear bread into large pieces and place in container of a blender; process until crumbly. Spread 1/2 cup crumbs on a baking sheet and bake at 400° for 3 to 5 minutes or until toasted.

Combine breadcrumbs, cornmeal, and pepper in a heavy-duty, zip-top plastic bag. Add buttermilk-coated fish strips; seal bag, and gently turn bag to coat fish strips.

Place fish strips on a baking sheet coated with cooking spray; sprinkle with salt. Bake at 425° for 25 minutes or until fish is crisp and flakes easily when tested with a fork. Serve with malt vinegar, if desired.

Created date

August 2009

Nutritional Information

Calories 157
Caloriesfromfat 10 %
Fat 1.8 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.5 g
Carbohydrate 10.5 g
Fiber 1.3 g
Cholesterol 42 mg
Iron 0.0 mg
Sodium 289 mg
Calcium 0.0 mg