1. Fish Dippers: Preheat oven to 425°; spray rimmed baking pan with nonstick cooking spray. Cut fillets in 4 x 1-inch sticks.
2. In wide, shallow dish, whisk eggs; place flour in separate wide, shallow dish. In third wide, shallow dish, stir breadcrumbs, garlic powder, paprika, salt and pepper.
3. Dip fish sticks in flour, shaking off excess, then in eggs, then in breadcrumb mixture, patting lightly so mixture adheres; place on prepared pan. Bake fish sticks 15 minutes or until lightly browned and crisp and internal temperature reaches 145°, turning once. Makes about 16 fish dippers.
4. Lemon-Chive Dipping Sauce: In small bowl, stir all ingredients. Makes about 1 cup.
5. Serve Fish Dippers with Lemon-Chive Dipping Sauce.
- 10 g Fat
- 2 g Saturated Fat
- 100 mg Cholesterol
- 570 mg Sodium
- 40 g Carbohydrates
- 2 g Fiber
- 27 g Protein
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Nutritional Information
- 10 g Fat
- 2 g Saturated Fat
- 100 mg Cholesterol
- 570 mg Sodium
- 40 g Carbohydrates
- 2 g Fiber
- 27 g Protein
Directions
1. Fish Dippers: Preheat oven to 425°; spray rimmed baking pan with nonstick cooking spray. Cut fillets in 4 x 1-inch sticks.
2. In wide, shallow dish, whisk eggs; place flour in separate wide, shallow dish. In third wide, shallow dish, stir breadcrumbs, garlic powder, paprika, salt and pepper.
3. Dip fish sticks in flour, shaking off excess, then in eggs, then in breadcrumb mixture, patting lightly so mixture adheres; place on prepared pan. Bake fish sticks 15 minutes or until lightly browned and crisp and internal temperature reaches 145°, turning once. Makes about 16 fish dippers.
4. Lemon-Chive Dipping Sauce: In small bowl, stir all ingredients. Makes about 1 cup.
5. Serve Fish Dippers with Lemon-Chive Dipping Sauce.