Post recipe
Crunchy Fish Dippers
- Prep Time:
- 10 min.
- Total Time:
- 35 min.
- Makes:
- 8 servings
(3 pieces per serving)
Ingredients
1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia, cut into 1-inch wide strips
2 eggs, beaten
4 cups Honey Bunches of Oats Cereal, finely crushed
1 cup barbecue sauce
Directions
PREHEAT oven to 375°F. Dip fish in eggs, turning over to evenly coat both sides. Coat fish evenly with cereal. Place in single layer in 15x10x1-inch baking pan sprayed with cooking spray.
BAKE 25 minutes or until fish flakes easily with fork.
POUR barbecue sauce into small bowl. Serve as a dipping sauce with fish.
Tips & Suggestions
Serving Suggestion:
Serve these Crunchy Fish Dippers with coleslaw and roasted potatoes.
Special Extra:
For a more sophisticated taste, mix 1/2 cup Dijon mustard and 1/2 cup barbecue sauce together in small bowl. Serve as a dipping sauce.
Variation:
Prepare as directed, substituting 1-1/2 lb. boneless skinless chicken breasts, cut into strips, for the fish. Chicken should be cooked until well done (juices should run clear). Or, when tested with a meat thermometer, the internal temperature should register 160°F.
Fun Idea:
For a party appetizer tray, serve on a large platter along with cut-up fresh vegetables, such as carrots, celery and jicama. Don't forget the sauce for dipping!
Purchasing and Storing Fresh Fish:
Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.