Fish Fingers: A Taste You'll Never Grow Out Of

Fish Fingers: A Taste You'll Never Grow Out Of

You don't have to be a bearded man in a yellow raincoat to serve up these crispy, crunchy, tender fish fingers. If you have 30 minutes and a packet of Sea to Table Northwest Pacific Cod, you’re well on your way to making this family friendly frozen-food classic... right in your own kitchen. When you make fish sticks yourself, you’ll have the pleasure of eating the very freshest-tasting fish with no additives, preservatives or trans-fats... and the pride of serving your kids a from-scratch meal. So let’s add this one to the meal plan, shall we?

Fish Fingers

Serves 2

  • Ingredients:
    • 12 oz (1 pack) Sea to Table Northwest Pacific Cod
    • ½ cup flour
    • 1 egg
    • ¾ cup Panko breadcrumbs
    • Salt & Pepper
    • 1tsp paprika, divided
    • 1 tsp onion powder, divided
    • 1 tsp oregano, divided

Preparation (see video below!):

  1. Defrost fish in the refrigerator for 12-24 hours. Pat the fish completely dry then cut into ¾ inch thick and approximately 2 inch long sticks. Season the sticks with salt and pepper
  2. Heat the oven to 425 and line a baking sheet with parchment paper
  3. In a shallow bowl gently mix flour, ½ tsp paprika, ½ tsp onion powder, ½ tsp oregano, salt and pepper
  4. In another shallow bowl whisk the egg
  5. In the third shallow bowl mix panko with the remaining spices, salt and pepper
  6. Now dip fish sticks in flour, then egg and finally roll them in panko. Then place in a single layer on the prepared baking sheet.
  7. Bake for 10 minutes or until the panko is crusty and fish is cooked through.
  8. Serve with tartare sauce or your favorite dipping sauce and a side of roasted veggies

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