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Roberto Caruso
Ingredients
- 1/4 cup all-purpose flour
- 2 eggs
- 2 cups cornflakes, crushed
- 3 tbsp finely chopped dill
- 1/2 tsp salt
- 400 g pkg frozen cod, thawed
- 1/2 cup fat-free Greek yogurt
- 2 tbsp finely chopped dill pickels
- 2 tbsp finely chopped fresh dill
- lemon wedges (optional)
Kid-friendly, party-friendly...what's not to love? These crunchy fish fingers are perfect for any occasion.
- Preheat oven to 450F. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with 1 tbsp dill and salt in a third dish.
- Pat fish dry with paper towels. Cut into long sticks, about 15 pieces. Dip each piece first in flour, then in eggs, then in cornflake mixture. Lay on baking sheet. Lightly spray tops with oil.
- Bake in centre of oven until golden brown, flipping halfway through, about 10 min.
- Stir yogurt with pickles and remaining dill in a small bowl. Serve alongside fish fingers and garnish with lemon wedges.
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Prep Tip:
Crush cornflakes by placing in a bag and smashing with a heavy-bottomed pan or rolling pin.
- 238 calories
- 30 g protein
- 22 g carbohydrates
- 3 g fat
- 1 g fibre
- 662 mg sodium
