Chili-Seasoned Fish Sticks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. Put out a relish tray of sliced carrots, celery, gherkins and radishes, and serve sour cream mashed potatoes with the fish. Have lemon meringue tartlets afterward. Ingredients:
nonstick vegetable oil spray |
6 tablespoons all purpose flour |
3 tablespoons yellow cornmeal |
1 3/4 teaspoons chili powder |
1/3 cup mayonnaise |
2 tablespoons fresh lemon juice |
12 ounces firm white fish fillets (such as orange roughy or halibut), cut crosswise into 3/4-inch-wide strips |
Directions:
1. Position rack in top third of oven and preheat to 500°F. Spray small baking sheet with nonstick vegetable oil spray. Whisk all purpose flour, yellow cornmeal and chili powder in shallow dish to blend. Stir mayonnaise and fresh lemon juice in another shallow dish to blend. Sprinkle fish fillets on all sides with salt and pepper. Dip fish fillets into mayonnaise mixture, then into flour mixture to coat completely. Arrange fish on prepared sheet. Bake until coating is crisp and golden and fish is cooked through, about 10 minutes.
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