Receta Crunchy-Coated Haddock Fingers SundaySupper
On the Menu Today~
Crunchy Coated Haddock Fingers #SundaySupper
Good Morning and Welcome~
It's time for Sunday Supper.
This weeks event: Finger Foods for Dinner.
Crunchy-coated haddock fingers are
not your mothers 'fish 'sticks.'
These delicious fish 'fingers' definitely
don't come out of a box!
Serve crunchy-coated haddock fingers with tartar sauce.
I've included a recipe for homemade tarter sauce,
that is simple yet very tasty.
Crunchy-coated haddock fingers are made
with panko bread crumbs.
Many times in cooking,
a crispy, crunchy coating is a must.
You don't want to make something deep fried and
deal with a pot of hot oil.
The answer...
panko bread crumbs.
Japanese bread crumbs have a coarse texture,
that allows them to become crisp and
have the same texture as deep-fried foods,
even if they're baked or toasted.
Panko crumbs can be used as a breading for shrimp, pork and
chicken, as well as a topping for macaroni and cheese,
gratins and an ingredient in stuffing for artichokes to stuffed clams.
Use panko bread crumbs as you would regular bread crumbs,
in all of your favorite recipes.
Panko bread crumbs are lighter, flakier and
will give you crispier coatings,
crunchier toppings for casseroles and
lighter meatloaf, crab cakes and meatballs.
You won't be able to resist these delicious homemade fish fingers.
Light and flaky on the inside and
crispy and crunchy on the outside.
You'll be happy to pick these up with your fingers!
For a quick and easy dinner option,
serve crunchy-coated haddock fingers
as a sandwich...a fish-wich.
Fish-wich
- Make crunchy-coated haddock fingers, follow recipe and bake according to recipe directions
- Divide crunchy-coated haddock fingers between four toasted, buttered rolls
- Top crunchy-coated haddock fingers with homemade tartar sauce, recipe follows
- Mix one package classic coleslaw mix with your favorite slaw dressing
- Top fish-wich with slaw, serve
- Crunchy Coated Haddock Fingers
- 3/4 cup flour
- 1 teaspoon paprika (smokey)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 eggs
- 2 lbs haddock fillets, cut into fingers (substitute any white fish you choice)
- 2 cups panko bread crumbs
- 1 stick butter, melted
In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder.
Place panko crumbs in another bowl.
In a third bowl, beat eggs.
Dip both sides of fillets in flour mixture, then the eggs, then coat with panko bread crumbs.
Place fillets in a glass baking dish, pour melted butter over fillets.
Bake at 375º for one hour or until fish flakes easily with a fork.
Fast and Easy Tartar Sauce
1 to 2 teaspoons dried dill weed
2 tablespoons lemon juice
1 cup (real) mayonnaise
6 tablespoons sweet pickle relish
pinch of salt and pepper
Mix all ingredients in a small bowl
Cover; chill for 2 hours
See the other great recipes for this weeks Sunday Supper event below!
Pinky Appetizers
Manual Mains
Digit Desserts
Haddock, Fish, Panko, Butter