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.
Servings 4
- Amount Per Serving
- Calories 380
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 100mg34%
- Sodium 570mg24%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 27g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.