- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 650
- Total Fat
- 25 g
- Saturated Fat
- 11 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 50 g
- Cholesterol
- 224 mg
- Sodium
- 809 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 650
- Total Fat
- 25 g
- Saturated Fat
- 11 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 50 g
- Cholesterol
- 224 mg
- Sodium
- 809 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil.
- Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips.
- Combine the flour, salt, and pepper in a shallow bowl. Set aside.
- Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine.
- Beat the eggs in a third bowl.
- Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan.
- Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes.
- Serve with ketchup.
