Baked Cornmeal Fish Sticks
"This is a recipe I modified to allow to bake the fish sticks instead of deep frying them, which the original recipe called for. You can add whichever herb you like to these or even spice them up by adding cayenne. I have written the recipe without herbs or spices as I usually make this for little picky eaters."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (214 g)
- Calories 610.1
- Total Fat - 29.2 g
- Saturated Fat - 6.9 g
- Cholesterol - 167.2 mg
- Sodium - 817.4 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 9.6 g
- Sugars - 1.4 g
- Protein - 40.3 g
- Calcium - 274 mg
- Iron - 4.4 mg
- Vitamin C - 0 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees Fahrenheit.
Step 2
Fit a rimmed baking sheet with a wire rack and coat with non-stick spray.
Step 3
In a large bowl, whisk together eggs, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat.
Step 4
In another large bowl, combine cornmeal, parmesan and flour; season with salt and pepper.
Step 5
Working in batches, lift fish from egg mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer onto wire rack.
Step 6
Bake for 20 to 25 minutes or until cooked.
Tips
No special items needed.
1 Reviews
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