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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A crispy coating on fish cut finger-sized for kids. Seasoned with ranch salad dressing mix. I use panko bread crumbs instead of regular...either is fine. I have tweaked it for our liking but I found the recipe in BHG Kid Favorites made Healthy. It calls for low-fat mayo but I have used regular. Ingredients:
1 1/2 lbs cod, fresh or frozen (any white fish) |
2/3 cup milk |
1 egg, whisked |
2/3 cup flour |
1 cup panko breadcrumbs |
1 (1 ounce) envelope dry ranch dressing mix |
1/2 teaspoon dry mustard |
1/4 teaspoon black pepper |
1/4 cup butter, melted |
1/2 cup sour cream |
1/3 cup mayonnaise |
2 tablespoons milk |
Directions:
1. Rinse fish and pat dry. Cut into 3 xl strips.
2. Place the 2/3 cup milk and egg in a shallow dish wisked together till mixed. Place flour in another dish and panko crumbs in a third shallow dish mixed with 2 Tbls. of the salad dressing mix, l/4 teaspoons dry mustard and the black pepper (I have use some cayenne for a little zip). Add melted butter, stir until combined (if necessary, use fingers to break up any clumps).
3. Dip fish in the milk and egg mixture, lightly coat with flour. Dip again in the milk mixture; lightly coat with panko crumb mixture. Place fish on greased baking sheet. Bake uncovered in a 450 degree oven for 10 to 12 minutes or until fish flakes.
4. Meanwhile, for dipping sauce, mix the sour cream, mayonnaise, 2 Tbls. milk, remaining salad dressing mix and 1/4 teaspoons dry mustard together. Add more milk if needed.
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