Rating: 5 stars
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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

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Oxmoor House

Recipe Summary

prep:
8 mins
cook:
12 mins
total:
20 mins
Yield:
4 servings (serving size: 2 fish strips)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

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.
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