Homemade Fish Fingers

Back in my early days of mothering I looked for quick dishes to feed my littles for lunch.  Too many of them were processed though and as I learned more about health and nutrition I looked for ways to recreate their favorite dishes in my own kitchen instead of from a box.

Fish sticks were, for some reason, a favorite to my son.  I dug through books, thought of other favorite recipes that were breaded that I already made, and came up with this.  I tend to use frozen individual package fish for this recipe because fresh can be hard to find all the time.  Just be sure that they are completely thawed {easily done in cold water as described on the package} before cooking so that they will all bake evenly.  Serve them with homemade tartar sauce and you have a lunch or dinner you can feel good about serving!

Homemade Fish Fingers

• 1 lb codfish, whiting, or orange roughy fillets
• 3/4 cup dry bread crumbs {I use Italian flavored}
• 2 eggs, beaten

Wash the fillets, then pat them dry with paper towels.  Cut into long pieces.

Place bread crumbs in one shallow dish and eggs in another.  Dip each strip of fish into the eggs then roll in bread crumbs until coated.

Lay fish on a greased 9×13 baking pan.  Bake at 400 for 20 minutes or until golden brown, turning once.

While baking combine ingredients for tartar sauce.  You’ll need:

• 1 pickle, chopped
• 1/2 cup mayonnaise
• the juice of 1 lemon

Enjoy!