My husband has never been much of a fish eater. This has always made me sad. While I had little room to complain being the non-chocolate eater that I am, I was thrilled when he decided to dub 2012 – “The Year of the Fish.” Eating fish is healthy (how are those New Years resolutions coming?), can be cost effective if you buy the right variety (again with the resolutions), and expands your horizons. I eased into this new year of the creatures of the sea with something light and simple, fish sticks. Not the nasty fish sticks dunked in tartar sauce that you get from the frozen food aisle, but homemade baked tilapia fish sticks.
I near ran around the room singing when my hubby went for seconds AND my finicky toddler piled these down in no time. This is a fast meal to prepare. The fish bake up really quickly, you just need to be willing to get your hands a little dirty in some dunking.
Baked Fish Sticks
3/4-1 lb fresh tilapia
1/4 C flour
2 egg whites
1 TBSP lemon juice
1 C crushed corn flakes
1 tsp paprika
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
Preheat your oven to 425 degrees. Line a baking sheet with tin foil and spray with cooking spray.
In a shallow bowl, beat egg whites and lemon juice. Place flour in a shallow bowl. In another shallow bowl, add cornflakes and all spices. Mix together. Cut tilapia into 1 1/2 inch thick strips and about 4-6 inches in length.
On at a time, dredge tilapia pieces in flour. Dip in egg white mixture to coat and cover with cornflake mixture. Set on baking pan. Repeat until finished.
*Warning: toddlers and flour are a messy combination
Bake fish sticks at 425 for 10-12 minutes or until coating looks slightly crisp.
Serve with favorite dipping sauce.
These are delicious with a honey mustard dipping sauce. I’ve also eaten them with the Marzetti’s Otria Greek Yogurt Dips leftover from my December post. Equally delicious!
Cheers to 2012 – the Year of the Fish!