RECIPE WITH FISH STICKS RECIPES
HOMEMADE FISH STICKS RECIPE: HOW TO MAKE IT
I am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these fish sticks are great with oven fries or roasted veggies and low-fat homemade tartar sauce. —Jennifer Rowland, Elizabethtown, Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz fish with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.
Nutrition Facts : Calories 278 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 718mg sodium, CarbohydrateContent 25g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 33g protein. Diabetic Exchanges 4 lean meat
FISH PICCATA RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
Provided by Melissa d'Arabian : Food Network
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
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FISH PICCATA RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
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Total Time 20 minutes
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- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
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