Alaska Commercial Co. - NWC

Ingredients

• 8 white fish filets (About 1.5 pounds), thawed
• ¼ cup vegetable oil
• 2 cups breadcrumbs, toasted*
• ½ teaspoon salt and ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1/4 cup parmesan cheese, optional
• 3-4 large eggs

Directions for Preparation

1. Heat oven to 425° F. Line 2 baking sheets with aluminum foil.
2. Divide the oil evenly between the 2 sheets. Spread the oil evenly using your fingers.
3. Cut each fish filets into 2-3 long pieces.
4. You will require 2 separate wide bowls. In the first bowl, combine the breadcrumbs along with the seasoning and parmesan cheese, if you are using it. In the second bowl, whisk the eggs.
5. Dip the fillets in the egg mixture and then coat them with the bread crumb mixture. Squish the pieces into the breadcrumbs to ensure a thick coating.
6. Repeat with the remaining pieces.
7. Arrange the crumb-coated fish on the prepared baking sheet.
8. Then flip the fish so the coated side is facing up.
9. Bake for about 16 to 20 minutes. The time in the oven depends on thickness, adjust for thin or thicker fillets.

Fish Fingers so perfectly golden and crunchy it’s hard to believe they’re BAKED rather than fried! 

*To get a super crunchy coating, toast the breadcrumbs by heating them in a frying pan. Stir constantly until golden brown. Let cool completely before using.