Parmesan Fish Sticks

I adapted Giada de Laurentiis’ recipe here by using cod instead of salmon and adjusting seasonings. Kids love it better than processed frozen ones! Serve with these perfect sweet potato fries for a healthy Fish and Chips meal. 🙂

Ingredients:

2 cod fillets, skinned, about 9 x 4 inches
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
3 egg whites
1/4  cup grated Parmesan
½  cup seasoned bread crumbs (I use Italian)
Olive oil, for drizzling

Directions:

Preheat the oven to 450 degrees F.

Rinse the fillets and pat dry with paper towels. Cut the fish in half crosswise then slice each fillet half lengthwise into 1/2-inch wide pieces. Cut thicker pieces in half lengthwise to roughly the same thickness as the rest of the pieces.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the cod pieces in the seasoned flour and pat to remove any excess flour. Dip the floured cod in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded cod pieces on a oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

Serve with these perfect sweet potato fries for a healthy Fish and Chips meal. 🙂

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