Panko-crusted Tilapia Fish Sticks
I wasn't crazy about this like I am most of Gina's stuff. Both my husband and I found it bland and my daughter wouldn't touch it. Nutritionals listed on her website.
Serves: 8
Yield: 16 sticks
Ingredients
1 lb Tilapia Fillet
1 cup Panko Crumbs
1/3 cup Cornmeal, Whole-grain, Yellow
1 tbsp Dill Weed, Dried
2 large Egg White
2 tsp Kosher Salt
1 tsp Pepper, Black
1 tsp Garlic Powder
108 g Lemon
Directions
Preheat oven to 425 degrees, grease a baking sheet.
Slice fillets into the size your family prefers. I prefer slender "fingers" as opposed to "fish-n-chips" sized pieces.
In a shallow bowl, slightly beat egg whites.
In a second bowl, mix Panko, cornmeal, dill weed, and spices.
Dredge fish pieces in egg white, then in the breading mixture. Place on baking sheet, leaving some space for turning.
Once all pieces have been prepared, bake in oven for 10 - 15 minutes (skinny, slender pieces will require less time), flip and bake another 10 - 15 minutes or to desired crispness
I wasn't crazy about this like I am most of Gina's stuff. Both my husband and I found it bland and my daughter wouldn't touch it. Nutritionals listed on her website.
Serves: 8
Yield: 16 sticks
Ingredients
1 lb Tilapia Fillet
1 cup Panko Crumbs
1/3 cup Cornmeal, Whole-grain, Yellow
1 tbsp Dill Weed, Dried
2 large Egg White
2 tsp Kosher Salt
1 tsp Pepper, Black
1 tsp Garlic Powder
108 g Lemon
Directions
Preheat oven to 425 degrees, grease a baking sheet.
Slice fillets into the size your family prefers. I prefer slender "fingers" as opposed to "fish-n-chips" sized pieces.
In a shallow bowl, slightly beat egg whites.
In a second bowl, mix Panko, cornmeal, dill weed, and spices.
Dredge fish pieces in egg white, then in the breading mixture. Place on baking sheet, leaving some space for turning.
Once all pieces have been prepared, bake in oven for 10 - 15 minutes (skinny, slender pieces will require less time), flip and bake another 10 - 15 minutes or to desired crispness
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