Crispy Baked Fish Sticks

You can also make a batch of fish fingers and freeze before cooking to make a quick and easy dinner another time. If you’re wondering how to get your children to eat, or even love fish, try making them this.

INGREDIENTS

• 1 frozen package white fish filets like sole (400g), thawed or local fish fillets
• 1 egg
• ¼ cup vegetable oil like avocado or canola oil
• ½ teaspoon salt or powdered soup bouillon
• 1 cup panko breading

PREPARATION

1. Preheat the oven to 375°F.
2. If using thawed frozen fish, gently squeeze as much water out of the fillets as possible.
3. Cut the fish into “fingers” about the size of your own finger.
4. Set up 2 large bowls in an assembly line. In the first bowl, beat the egg with the oil. In the second bowl, toss the breadcrumbs with the salt.
5. Line a baking sheet with aluminum foil then coat with a little vegetable oil.
6. Toss the fish fingers in the oil mixture, shake before placing in the breadcrumbs.
7. Place in the breadcrumbs. Flip and press the fish fingers into the breadcrumbs several times to coat evenly.
8. Space the breaded fingers evenly on the prepared baking sheet.
9. Place in the oven for about 15 minutes or until the bottoms are golden brown. Turn on the oven to low broil for a few minutes to brown the tops. Remove from the oven.