I have to admit that I actually really like the frozen fish sticks that you buy in the frozen section. Yes, yes, I KNOW they are bad for you but, like boxed macaroni and cheese (which, incidentally is the best side dish for them) sometimes you just gotta have 'em. But, regardless of if you like them or not, these little fish sticks are way more sophisticated. They are made with tilapia and crusted with panko and Old Bay, and have a much fresher, healthier taste to them.
The herb dipping sauce it optional - last night I had some cocktail sauce in my fridge, so I just mixed that with a little mayo and we were set. I do enjoy the mayo-Dijon mustard combination, so give it a try if you have all the ingredients. I served this with rosemary and thyme roasted potatoes and roasted asparagus.
*Blog Note* As you can see, my camera is in it's dying days. I am hoping it holds on until we can acquire another one so cross your fingers and I apologize for the less-than-stellar pics!
from Everyday Food
Makes about 3 servings
1 large egg
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 pound tilapia fillets
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish
Preheat oven to 475 degrees F, with racks in the middle of the oven. Line a baking sheet with non-stick aluminum foil.
Cut tilapia filets in half lengthwise, and then again the other direction. You now have 4 sticks per filet.
Crack egg into shallow bowl, lightly beat with fork. Season with salt and pepper. In another shallow bowl, combine panko, Old Bay, and olive oil.
Dip each tilapia stick into egg, shaking off the excess; then into panko mixture, pressing mixture so that it sticks.
Place on prepared baking sheet and bake 12-15 minutes, until panko is lightly browned and fish is cooked through.
Meanwhile, mix all sauce ingredients in small bowl. Season with salt and pepper and serve alongside fish sticks.