Saturday, November 6, 2010

Breaded Fish Fillet

Convenience foods aren't really all that convenient, because they rarely taste as good as food made from scratch. Sure, you can save time, but at the cost of taste, texture and nutritive content.

I was able to wean my kids off fish sticks with these homemade, breaded fish fillets. No more paste-textured breaded fish-bits from some undefinable fish, these fillets have a golden-brown crunchy coating encasing a most, delicate, tender fillet of white fish. Plus, they take so little time to prepare, it takes about the same time as fish sticks. Just prepare the fish fillets as the oven preheats and you're good to go.

Seriously good eats.

Breaded Fish Fillets

  • 4 fish fillets cut into thin strips - haddock, tilapia, whiting
  • mayonnaise - I like Vegannaise
  • Old Bay seasoning
  • shredded pecorino romano
  • panko bread crumbs
  • cooking spray

  1. Spray a large baking dish with cooking spray.
  2. Mix Old Bay, shredded romano and panko in a pie plate.
  3. Spread the fish with mayo. You don't want huge oozing gobs of mayo, you want a thin layer for the crumbs to adhere to.
  4. Dredge the mayo-coated fish through the crumbs, coating nicely.
  5. Place in the baking pan.
  6. Spray with cooking spray.
  7. Bake in a preheated 400-degree oven for 20 minutes.

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