Crispy Baked Fish Sticks (to Share with the Kids!)

We like to have these with simple sides such as Mashed Potatoes, Roasted Broccoli, or Salad. They're also great in tacos!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 252kcal

1 pound tilapia filets (fresh or thawed from frozen according to package directions)
1/3 cup flour
2 eggs, lightly beaten
1 1/4 cups Panko-style breadcrumbs
1/2 teaspoon salt

Preheat the oven to 425 degrees F and place a wire rack over a rimmed baking sheet. Spray with nonstick spray and set aside.
Cut the fish into finger-size pieces. (I use kitchen scissors to make this easy.)
Place the flour, eggs, and Panko into separate wide bowls in a little assembly line. Coat each piece of fish in the flour, then eggs, then Panko. Set onto the prepared wire rack. Finish all of the fish.
Bake for 10-12 minutes or until lightly golden brown and cooked through.
Serve warm with fresh lemon, ketchup, and/or Tartar sauce.

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place on a foil or parchment-lined baking sheet and warm for 6-8 minutes in a 375 degree oven. (You can warm them in 15-second increments in the microwave, but they will not be crunchy.)
Use kitchen shears to cut the fish (it's a little easier than using a knife, I've found).
Choose sustainable fish that are low-mercury, including tilapia, flounder, or whitefish. You could also use wild salmon or trout, though they may have stronger flavors.
Gluten-free: Use GF panko and flour.
Egg-free: Swap in vegan mayo for the eggs.
Add a dash of ground garlic, dried parsley, black pepper, or any other spice or herb you like to add more flavor.
Serve with fresh lemon, ketchup, tartar sauce, or any other sauce you like.