Baked Fish Fingers

Baked Fish Fingers Recipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
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.

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 330
Fat 8 g
Satfat 2 g
Protein 28 g
Carbohydrate 34 g
Fiber 1 g
Cholesterol 147 mg
Sodium 835 mg

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

Preparation

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.

May 2013
Also featured in: Back to School Special, All You, None 2014;
My Notes

Only you will be able to view, print, and edit this note.

Add Note