Preheat oven to 425°F and spray a baking sheet with nonstick spray; set aside.
Cut fish into strips about 4 inches long and 1 inch thick. Place flour and beaten eggs into separate medium-sized bowls. In shallow dish, stir panko breadcrumbs, garlic powder, paprika, salt and pepper to combine.
Dredge each fish strip into flour, tapping to remove excess, then into beaten eggs. Gently roll in panko mixture to coat and place onto prepared baking sheet. Coat remaining fish strips until all are breaded.
Bake 15 minutes until browned and crisp, turning once during baking.
In a small bowl, combine yogurt, mayonnaise, lemon juice and chives. Stir and serve with fish dippers.
4 servings
- Amount per serving
- Calories380
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 2g10%
- Cholesterol 100mg34%
- Sodium 570mg25%
- Total Carbohydrate 40g15%
- Dietary Fiber 2g8%
- Total Sugars 2g
- Protein 27g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 425°F and spray a baking sheet with nonstick spray; set aside.
Cut fish into strips about 4 inches long and 1 inch thick. Place flour and beaten eggs into separate medium-sized bowls. In shallow dish, stir panko breadcrumbs, garlic powder, paprika, salt and pepper to combine.
Dredge each fish strip into flour, tapping to remove excess, then into beaten eggs. Gently roll in panko mixture to coat and place onto prepared baking sheet. Coat remaining fish strips until all are breaded.
Bake 15 minutes until browned and crisp, turning once during baking.
In a small bowl, combine yogurt, mayonnaise, lemon juice and chives. Stir and serve with fish dippers.