Corn Bread-Crusted Fish Sticks |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| nonstick vegetable oil spray | all purpose flour | 1 cup purchased Italian salad dressing |
| 2 large eggs | 4 cups corn bread stuffing mix | 1/4 cup finely chopped fresh parsley |
| 1-1/2 pounds halibut fillets, cut into eighteen 4x1x1/2-inch strips | ||
| 1 | Spray large rimmed baking sheet with nonstick spray. Place flour in shallow dish to blend. Using on/off turns, finely grind stuffing mix in processor. Transfer crumbs to third shallow dish; mix in parsley. Dip fish sticks into flour, then into egg mixture, then into crumbs, covering completely. Place on prepared baking sheet. (Can be prepared up to 4 hours ahead; cover and chill.) |
| 2 | Preheat oven to 400 F. Bake fish sticks until cooked through, crisp and firm to touch, about 15 minutes. Transfer to platter and serve warm. |