Baked Fish Sticks

Something smells fishy!! I know, I know. These fish sticks look more like chicken nuggets. That's because they aren't really sticks, they are more like however many pieces I could get out of 2 fillets of fish. That's why some are bigger than others, maybe we'll call them baked fish nuggets? That doesn't sound too appetizing. Let's just stick with 'sticks.' I used cod and Italian style breadcrumbs to coat, which are packed with flavor. They have parsley, garlic, and romano cheese already mixed in so you don't have to add any additional ingredients. One less thing to worry about. If you can't find cod, any white flaky fish would do. I used frozen cod and it turned out great so don't be afraid to buy frozen. They turned out crunchy on the outside but hot and flaky on the inside—perfection. A dip is essential for these delicious fish sticks. Adam was in charge of the dips— ketchup, mayonnaise, ketchup mixed with mayonnaise, and dijon mustard. All were great, but the ketchup/mayo combo was our favorite.

Baked Fish Sticks

2 medium fillets of cod or any white flaky fish

1/2 cup Italian style bread crumbs

1-2 eggs, beaten

salt 'n' peppa

1 Preheat oven to 375.

2 Prepare 2 bowls, one with bread crumbs and one with eggs, beaten and seasoned with salt and pepper.

3 Cut 1 inch slices/pieces of fish and season with salt and pepper.

4 Dip fish pieces, one by one, into egg bowl then bread crumb bowl.

5 Once all fish pieces are coated, set aside for 10-15 minutes to allow bread crumbs to stick onto the fish.

6 Place fish sticks in preheated oven and bake for 12-15 minutes until golden brown. Let cool and enjoy with a dipping sauce, or two, of your choice.