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The delightful crunchy crust in this family-friendly dish comes from panko, Japanese breadcrumbs. Reminiscent of fried fish fingers, this recipe will please even the pickiest of eaters.

Recipe by Oxmoor House March 2010


Oxmoor House

Recipe Summary

8 mins
12 mins
20 mins
4 servings (serving size: 2 fish strips)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients; sprinkle evenly over fish.

  • Place buttermilk in a shallow dish. Place panko in another shallow dish. Working with 1 piece of fish at a time, dip fish into buttermilk, and dredge in panko.

  • Heat a large nonstick skillet over medium-high heat. Add half of oil to pan; add half of fish. Reduce heat to medium; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fish.

  • Serve with: Dijon Green Beans

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.


Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

311 calories; calories from fat 0%; fat 9.1g; saturated fat 1.9g; mono fat 4.6g; poly fat 2.2g; protein 38.8g; carbohydrates 17.5g; fiber 0.8g; cholesterol 87mg; iron 1mg; sodium 491mg; calcium 71mg.