Crunchy Fish Fingers
1/3 cup bread crumbs
1 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 catfish or other white fish fillets (4 ounces each), cut into 1 1/4-inch-wide strips
1 egg white, lightly beaten
1 tablespoon vegetable oil
On a sheet of waxed paper, combine bread crumbs, lemon peel, black pepper, and salt. Mix well.
Dip fish into egg white, allowing any excess to drip back into bowl. Dredge in bread crumb mixture, turning to coat and patting so crumbs adhere.
In a large nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add fish in batches to skillet. Cook, turning once, until golden and fish flakes easily when tested with a fork, about ten minutes. Place fish sticks on a serving platter. Serve immediately with tartar sauce.
To prepare homemade tartar sauce, combine 1/2 cup light mayonnaise, 1/4 cup chopped dill pickle, 1 tablespoon chopped green onion, and 1/8 teaspoon cayenne pepper. Mix well. Cover and refrigerate until ready to serve.
Recipe makes four servings Crunchy Fish Fingers.
Nutrition information per serving (without tartar sauce):