COD UP IN THE MOMENT
Coddle your taste buds, with these breaded fish sticks – you’ll fall for them hook, line and sinker.
1/2 cup Hellmans Mayonnaise
1 tbsp minced, fresh dill, or 1 tsp dried
I tbsp sweet green relish
2 tsp each prepared horseradish and lemon juice
2/3 cup unseasoned panko bread crumbs
3 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley
3/4 tsp dried thyme
1/2 tsp paprika
1/4 tsp each salt and black pepper
3 egg whites
1 1/2 pounds cod fillets, at least 1/2 inch thick
6 lemon wedges ( optional )
- To make tartar sauce, combine mayonnaise, dill, relish, horseradish, and lemon juice in a small bowl. Refrigerate until ready to use.
- In a shallow bowl, combine bread crumbs, Parmesan cheese, parsley, thyme, paprika, salt and pepper. Lightly beat egg white in another shallow bowl. Spray a baking sheet with non-stick spray and set aside.
- Rinse fish and pat dry with paper towels. Cut fish into thick strips. Working one at a time, clip pieces in egg whites, then in crumb mixture, coating both sides with crumbs. Place on baking sheet. Allow some space between pieces.
- Bake at 450 degrees for 8 to 10 minutes, depending on thickness of fish. Fish is ready when it flakes easily with a fork. Serve with tartar sauce and lemon wedges, if desires.
We are in this Together!
Health and Wellness Associates
REVIEWED BY DR PATRICIA CARROTHERS