
Oven-Fried Crispy Fish Sticks with Mango-Lime Salsa
2 - 7
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A childhood freezer aisle favorite gets an upgrade in our homemade version that uses panko bread crumbs for the crunchy exterior and an ultra-hot oven to mimic deep frying. This recipe calls for tilapia but any other mild, flaky white fish like cod or haddock could work. Topped off with a refreshingly sweet-tart fruit salsa, this dish makes a delicious light dinner or hearty lunch.
Ingredients
Cooking spray
4 spray(s)
Whole wheat Panko breadcrumbs
1 cup(s)
Onion powder
¾ tsp(s)
Egg(s)
2 large egg(s)
Uncooked tilapia fillet(s)
1 pound(s), cut into 24 sticks (2 inches long and 3⁄4 inch wide)
Kosher salt
1 tsp(s), divided
Black pepper
⅛ tsp(s), freshly ground
Mango(es)
1 large, ripe, peeled, pitted and finely diced (about 1 ½ cups)
Fresh tomatoes
1 medium, finely diced (about 1 cup)
Cilantro
¼ tbsp(s), chopped
Fresh lime juice
1 tbsp(s)
Uncooked kale
8 cup(s), baby