I have tons of friends who tell me they can't get their kids to eat fish. I also have a hard time with this issue, but two of my three will happily eat these...
(*I found this recipe from Giada De Laurentiis on Food Network a few years ago and I have been making it ever since. The only thing I changed from her recipe is that I use Japanese panko bread crumbs instead of regular. They give it more crunch and I prefer it that way.)
You will need:
- 1 large salmon fillet with the skin off (I get a 2-2 1/2 lb piece for $22.00 at Sam's. It comes already skinned and I swear it is always super fresh.)
- 1/2 cup all purpose flour
- 1/2 tsp coarse salt (I use Kosher)
- Fresh ground pepper
- 3 egg whites
- 1 cup grated Parmesan
- 1 cup panko bread crumbs (these are Japanese-style bread crumbs on your asian foods isle)
- Olive oil
- 1/3 cup lowfat mayo
- 1/3 cup lowfat plain yogurt
- 1 tablespoon dijon mustard
- Salt and pepper
- Preheat oven to 450 degrees
- Rinse salmon and pat dry with paper towels.
- Cut the fish into strips about 1/2 inch wide by 3-4 inches long.
- Place flour, salt, and pepper in a shallow dish. Place egg whites in another and beat 30 seconds until frothy. Combine the parm and bread crumbs in a third dish.
- Coat salmon sticks lightly in flour and shake off excess. Then, roll in egg whites and finally press in panko/parm mixture.
- Place breaded salmon sticks on a liberally oiled baking sheet. Drizzle top lightly with olive oil also. Bake for 20 minutes until golden and serve with dipping sauce.