Ingredients
Serves 4
Prep/Cook time: Approx 40 minutes
- 180g gluten-free panko breadcrumbs
- olive oil cooking spray
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Zest of half a lemon
- 2 large eggs
- 2 tablespoons milk
- 600g cod filet, diced into 1 inch pieces
Method
- Preheat the oven to 180oC.
- Add panko breadcrumbs to a large baking tray and spread out in an even layer. Spray breadcrumbs with olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs and then bake for 2-3 minutes or until breadcrumbs are golden brown.
- Transfer breadcrumbs to a medium bowl. Add in salt, black pepper, onion powder, paprika, garlic powder and Lemon zest and set aside.
- In a separate medium bowl, whisk together the eggs and milk. Set aside.
- Line the large baking tray with a wire metal rack. Spray with nonstick cooking spray.
- Dip each fish piece into the egg mixture and then toss into the breadcrumb mixture and roll it in completely coat with breadcrumbs. Use tongs to transfer each fish piece to the wire rack, leaving space between each piece.
- Generously spray the tops of the fish sticks with nonstick spray. Bake in the oven for 12-15 minutes until cooked through, making sure to keep an eye so they don't burn.
- Serve with tartar sauce, mayo, ketchup or whatever dip you'd like and some baked potato wedges and wedges of lemon.
