CRISPY OVEN-BAKED FISH RECIPE - PILLSBURY.COM
There are lots of baked fish recipes out there, but this oven-fried version is hands-down our favorite. With just 10 minutes of prep time, this recipe is fast and easy enough to satisfy your Friday fish fry cravings any night of the week. It would also taste great served on a bun with tartar sauce and a slice of cheese (so go ahead and ditch the drive-thru).
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 10 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line cookie sheet with foil; generously spray foil with cooking spray. In shallow bowl or dish, beat egg and water with wire whisk until well blended. In another shallow bowl or dish, mix bread crumbs, lemon-pepper seasoning and garlic salt.
- Dip fish into egg mixture; coat with bread crumb mixture. Place on cookie sheet. Spray fish with cooking spray.
- Bake 10 minutes. Turn fillets; bake 5 to 10 minutes longer or until fish flakes easily with fork. Place fillets on serving platter; garnish with lemon wedges.
Nutrition Facts : Calories 240 , CarbohydrateContent 15 g, CholesterolContent 170 mg, FatContent 0 , FiberContent 1 g, ProteinContent 23 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 700 mg, SugarContent 2 g, TransFatContent 0 g
SHAKE-N-BAKE COPYCAT RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Shake-N-Bake Copycat recipe from Food.com.
Total Time 20 minutes
Prep Time 20 minutes
Yield 4 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large re-sealable plastic bag.
- Seal bag & shake all ingredients together.
- Store in a tightly sealed container in the refrigerator.
- You will need about one cup of coating mix for 3 pounds of chicken, or 6-8 pieces.
Nutrition Facts : Calories 594, FatContent 24.1, SaturatedFatContent 3.7, CholesterolContent 0, SodiumContent 2535.6, CarbohydrateContent 79.2, FiberContent 5.7, SugarContent 6.9, ProteinContent 14.8
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You're never too old for crispy, crunchy fish sticks! Whether you love to dunk them into ketchup or stack them into a sandwich, homemade fish sticks are so much better than store-bought and easier to make than you think. Choose your favorite white fish or try something new - we love cod, pollock, tilapia and even catfish. Whether you fry or bake our fish sticks, they'll be golden on the outside and tender and flaky on the inside.
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- 1. Slice fillets into 1-inch wide sticks. 2. In a shallow dish or tray, whisk together the egg and milk. In another shallow dish, add flour. In a third dish, combine panko, garlic powder and Italian seasoning. 3. Season fish pieces with salt and pepper. 4. Dip each fish stick in flour, then egg mixture, then finally in the panko mixture. Press gently to make sure sticks are coated evenly, then shake off any excess. Set on a plate while you continue coating the rest of the fish. 5. To bake: preheat oven to 375°F. Line a baking sheet with parchment paper. Add fish and bake for 15-18 minutes, turning once. 6. To fry: heat oil in large pan over medium heat. Fry fish sticks in batches, until golden brown, about 3 minutes on each side. Remove and drain on a paper towel-lined plate.
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