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Baked Fish Fingers

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 15 mins
Cook time 10 mins
Yield Serves: 4
Forget the drive-through when you can cook up these Baked Fish Fingers. Crisped to perfection thanks to the mayonnaise-and-panko breadcrumbs topping, these Baked Fish Fingers will be a favorite with your kids.

Ingredients

  • 1 3/4 cups panko
  • 1/4 cup light mayonnaise
  • 2 large eggs
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 pound cod fillets (thawed if frozen), cut into 1-inch-by-4-inch pieces, patted dry

Nutrition Information

  • calories 330
  • fat 8 g
  • satfat 2 g
  • protein 28 g
  • carbohydrate 34 g
  • fiber 1 g
  • cholesterol 147 mg
  • sodium 835 mg

How to Make It

  1. Place racks in top and middle of oven; preheat to 350ºF. Spread panko on a rimmed baking sheet and bake until golden, stirring once, about 15 minutes. Transfer to a bowl. Raise oven temperature to 450ºF. Line a baking sheet with foil, then mist with cooking spray.

  2. In a bowl, whisk together mayonnaise, eggs and salt until smooth. Place flour and bread crumbs in separate bowls. Coat fish fingers in flour, dip in egg mixture and coat with panko, shaking off excess at each step. Place fish pieces in a single layer on lined baking sheet as finished. Mist with cooking spray.

  3. Bake on top rack until fish is just cooked through, 6 to 10 minutes. Serve immediately.

Also appeared in: All You, None, 2014, Back to School Special;