Panko-crusted fish sticks

Easy to make, these fish sticks are irresistible, with their crispy texture and a chunky dip. Whip them up for a weeknight dinner the whole family will love.

Recipe and photo provided by CanolaInfo.org

390 cal Serves 6

Prep time 0h 15m

Cook time 0h 15m

Total time 0h 30m

Directions

Step 1

To make edamame salsa, in medium bowl, combine edamame, red pepper, onion, cilantro, lime juice and canola oil, mixing well. Cover and chill until ready to serve.
Step 2

Preheat oven to 400 ˚F (200 ˚C).
Step 3

In shallow dish, combine panko, paprika and walnuts. In another small dish, place flour. Whisk together egg whites and canola oil in third dish.
Step 4

Season fish with pepper and brush with Dijon mustard. Dip fish in flour, then egg and canola oil, and dredge in panko mixture, pressing firmly to coat. Place fish on lightly oiled baking sheet. Bake for 12 to 15 minutes or until fish flakes evenly when tested with fork. Serve with Edamame Salsa.

Tips

To make these into fish cakes, pulse the fish in a food processor about four times until the fish is ground (like ground chicken or pork). Continue with recipe at step 2.