Serve with malt vinegar and Garlic Fries for a healthier version of fish and chips.
1 1/2 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
2/3 cup beer
2 large egg whites
2 cups dry breadcrumbs
1/2 cup chopped fresh parsley
1 1/2 pounds grouper or other firm white fish fillets, such as catfish or tilapia, cut into 4 x 1-inch strips
Malt vinegar (optional)
How to Make It
Preheat oven to 450°.
Coat the bottom of a jelly roll pan with oil.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pepper, and garlic salt in a large bowl. Add beer; stir well. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg white mixture into flour mixture.
Combine breadcrumbs and parsley in a shallow dish. Working with one fish strip at a time, dip in flour mixture; dredge in breadcrumb mixture. Repeat procedure with remaining strips, flour mixture, and breadcrumb mixture. Place on prepared baking sheet. Lightly coat strips with cooking spray.
Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Remove from oven.
Broil the fish sticks 1 minute or until tops are lightly browned. Serve fish sticks with malt vinegar, if desired.
This turned out great! I did add more beer than was called for because I thought the batter was too thick. I also used Panko instead of regular breadcrumbs. My fish sticks were very crispy. We used them as filling for fish tacos. I will definitely make this recipe again. (Oh, and also, I would add more salt to the batter next time.)
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