Frozen fish sticks get a makeover with this recipe for oven-baked fish nuggets. To give them that irresistible deep-fried crunch, we rely on panko breadcrumbs with their lighter, flakier texture. Source: EatingWell Magazine, October 2020

Joy Howard
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper or foil.

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  • Combine oil, paprika, 1/4 teaspoon salt and garlic powder in a large bowl. Add sweet potatoes and toss to coat. Spread the sweet potatoes on one of the prepared pans. Bake on the upper rack, flipping once, until lightly browned and tender, 25 to 35 minutes.

  • Meanwhile, toast panko, stirring frequently, in a medium skillet over medium-high heat until light golden brown, about 6 minutes. Mix flour and 1/2 teaspoon pepper in a shallow dish. Lightly beat eggs, parsley and lemon zest in a separate dish. Transfer the panko to a third shallow dish and stir in the remaining 1/4 teaspoon pepper.

  • Pat fish dry and sprinkle with the remaining 1/4 teaspoon salt. Working with 2 pieces at a time, dip the fish in the flour mixture and shake off the excess. Dip in the egg mixture, letting the excess drip off, then coat with the panko and place on the prepared pan, spacing evenly. Bake the fish on the lower rack, flipping once, until it flakes easily, about 12 minutes.

  • Serve the fish with the sweet potatoes and tartar sauce, if desired.

Nutrition Facts

352 calories; total fat 8g 12% DV; saturated fat 2g; cholesterol 138mg 46% DV; sodium 678mg 27% DV; potassium 613mg 17% DV; carbohydrates 47g 15% DV; fiber 6g 24% DV; sugar 8g; protein 23g 46% DV; exchange other carbs 3; vitamin a iu 21388IU; vitamin c 19mg; folate 28mcg; calcium 63mg; iron 4mg; magnesium 48mg.