Baked Fish Sticks

Ingredients

• ●450 g (1 lb) firm white fish (cod, haddock, or pollock), cut into finger-sized strips
• ●80 g (⅔ cup) all-purpose flour
• ●2 large eggs, beaten
• ●150 g (1½ cups) panko breadcrumbs
• ●1 tsp garlic powder
• ●1 tsp Old Bay seasoning (or ½ tsp paprika + ¼ tsp celery salt)
• ●½ tsp fine sea salt
• ●Zest of 1 lemon
• ●Cooking spray

Method

1. Preheat oven to 220°C (425°F). Set up a rack on a parchment-lined baking sheet. Spray the rack.
2. Pat the fish strips dry. Season lightly with salt.
3. Breading station: flour in dish 1, beaten eggs in dish 2, panko mixed with garlic powder, Old Bay, salt, and lemon zest in dish 3.
4. Dredge fish in flour, dip in egg, coat in panko. Press crumbs firmly. Place on the rack.
5. Spray tops with cooking spray. Bake 12-15 minutes until golden and fish flakes easily.
6. Serve with tartar sauce (mix mayo with capers, pickles, lemon juice, and dill) or a squeeze of lemon.
7. *Storage:** Refrigerator for 2 days. Freeze for up to 3 months. Reheat from frozen at 204°C (400°F) for 12-15 minutes.