I love fish and chips, but I don’t really care standing in the kitchen getting drenched in oil from frying them. Baking them seems like an ideal way to solve this problem. I had made something similar to this before with cod just using regular ready to use breadcrumbs with Italian seasoning; but then when I saw Elly’s post on her blog, I knew that I had to try this instead. Panko definitely added a nice crunch to it; and the added seasoning really made these flavorful. They were yummy; and I think I could have even served these to my 10-month old daughter (as long as I use just the egg yolks), and maybe just chopped them up smaller so she can feed herself with it. This was definitely a winner at our house; and will make frequent appearance on our future weekly menus. Thanks Elly!
2 tilapia, cod, or other white fish fillets (about 3/4 lb)
1 egg, beaten
1-1/4 cups panko, or breadcrumbs
Heaping 1/4 tsp. onion powder
Heaping 1/4 tsp. garlic powder
Heaping 1/4 tsp. paprika
Freshly ground pepper
1 Tbsp. canola oil
Preheat the oven to 450. Place a cooling rack on top of a baking sheet and spray lightly with cooking oil/spray ( I forgot to do this; so I must emphasize how important this step was!).
Cut the fish into strips; about an inch wide.
Have two shallow bowl or pie plates ready. Beat egg in one bowl. Mix together the rest of dry ingredients (panko, garlic powder, paprika, salt and pepper) and canola oil in the second bowl.
Dip fish strips into the egg; make sure that it coats throughly. Then dip the strip into the panko mixture, make sure that it coats all sides.
Place each strip on the prepared baking rack. Repeat this step until all of the strips are coated with panko.
Bake for about 10 minutes, rotating the pan once halfway through, or until fish is flaky.
Adapted from Elly says Opa!