Panko Crumbed Fish Fingers with Wasabi Mayo

Recipe by Kathy Xu / Balance Your Plate

 

Time of preparation

15 min

Cooking time

10 min

Share

AddThis is disabled because of cookie consent

Print

Ingredients 

  • 400 grams firm white fish fillet
  • 1 cup panko breadcrumbs toasted
  • 2 tbsp sesame seeds
  • 1 egg
  • 1 tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp Best Foods mayonnaise

Dipping sauce

  • 1 tsp wasabi
  • 2-3 tbsp Best Foods mayonnaise

Recipe Directions

  1. Toast the panko breadcrumbs and sesame seeds until lightly golden (this can be done as the oven preheats).

  2. In a bowl whisk together egg, flour, salt, pepper and Best Foods mayonnaise. Keep the toasted panko breadcrumbs in the baking tray.

  3. Slice fish into even sized strips or ‘fingers.’

  4. Cover each strip of fish in the egg mixture then coat in panko crumbs before laying on a lined baking tray. Repeat until all the fish is used up.

  5. Bake at 220°C for 10-13 minutes, depending on how thick the fish is. The crumb should be golden, and the fish should be flaky if you cut into it.

  6. While the fish bakes, whisk together wasabi and Best Foods mayonnaise.

  7. Serve fish fingers with dipping sauce and a side salad!