EatingWell Fish Sticks

By melanieroe

4 servings
Active Time: 30 minutes
Total Time: 40 minutes

Nutrition
Per serving: 274 calories; 3 g fat (1 g sat, 1 g mono); 57 mg cholesterol; 33 g carbohydrates; 29 g protein; 3 g fiber; 479 mg sodium; 464 mg potassium.
Nutrition Bonus: Selenium (86% daily value), Folate (24% dv), Iron (15% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 3 1/2 very lean meat

Ingredients

• Canola oil cooking spray
• 1 cup whole-wheat dry breadcrumbs, (see Shopping Tip) or 1/2 cup plain dry breadcrumbs
• 1 cup whole-grain cereal flakes
• 1 teaspoon lemon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large egg whites, beaten
• 1 pound tilapia fillets, cut into 1/2-by-3-inch strips

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with cooking spray.

Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.

Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.

Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.

Shopping Tip: We like the Ian's brand of whole-wheat dry breadcrumbs, labeled “Panko breadcrumbs,” for their coarse and crunchy texture. Find them in the natural-foods section of large supermarkets or substitute plain dry breadcrumbs (they're finer so you need less).

Side Dish
broccoli cheese rice: 4 rice cups, chopped broccoli, velveeta, milk