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Panko-Crusted Baked Fish Fingers

Serves 4
Time 20 min
After trying this baked version of a kid-friendly favorite, we bet you'll never go back to the fried ones. Try them wrapped in tortillas or lettuce for taco night.
Ingredients
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon fine sea salt
  • 2 cups panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1/2 pound frozen cod fillets thawed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • Tartar sauce for serving
  • 1/4 teaspoon ground black pepper
Method

Position an oven rack near the top of the oven. Preheat the oven to 450°F, with a baking sheet inside.

Use a fork to beat the egg together with the mayonnaise and season with salt and pepper. Mix breadcrumbs and grated Parmesan in a shallow dish. Cut cod fillets into 1-inch-thick by 4-inch-long pieces. Pat off extra moisture with paper towels, and toss cod pieces in flour.

With one hand, dip a piece of cod into the egg mixture and put it on the breadcrumbs. With the other hand, coat each piece with breadcrumbs. Stack breaded cod pieces on a plate, repeating until all the cod is breaded.

Remove the hot baking sheet from the oven, pour on the olive oil, and melt the butter, if using. Arrange the cod pieces in a single layer. Bake until just cooked through, flipping halfway through, about 4 minutes per side for thick pieces, 2 to 3 minutes for thinner ones. Serve with tartar sauce or favorite dipping sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 egg
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon fine sea salt
  • 2 cups panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1/2 pound frozen cod fillets thawed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • Tartar sauce for serving
  • 1/4 teaspoon ground black pepper