BREADED BAKED WALLEYE FINGERS
These simple fish fingers are coated in breadcrumbs and then baked until golden.
Author: Christine Rooney | The Rustic Foodie
2 lbs. walleye or firm white fish such as cod, pollock, halibut, or tilapia
3/4 cup unseasoned bread crumbs
1/4 cup AP flour
1 tsp. lemon pepper
1 tsp. chili powder
1 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Heat oven to 400 degrees.
Cut walleye (or fish of choice) fillets in half. Cut the halves into long strips and then cut the long strips into smaller strips. Make sure the strips are relatively the same thickness to ensure even cooking. (Make sure to remove bones if using fresh fish)!
Sprinkle the fish strips with salt and pepper.
Add 2 eggs into a small bowl and whisk.
Place 3/4 cup unseasoned breadcrumbs (can use Panko or cornmeal), 1/4 cup AP flour, 1 tsp. lemon pepper, 1 tsp. chili powder, 1 tsp. garlic powder, and a generous pinch of salt and pepper onto a plate or bowl. Stir together with fork.
Place each of the fish strips into the egg and then coat the strips in the breadcrumb mixture. Make sure each piece of fish is completely coated in the breadcrumb mixture.
Spray a sheet pan (or two) with cooking spray to prevent fish from sticking as it bakes.
Place the pan(s) in the oven and bake for 15-18 minutes. Cooking times may vary depending on the thickness of the fish fingers. The fish should be fully cooked through and the coating should be golden brown. Remove from oven when fully cooked.
Serve with Easy Homemade Tartar Sauce and garnish with fresh lemon.
Source, images, credits & more information: The Rustic Foodie