These will truly banish any lingering bad memories of soggy fish fingers served for school lunches. I like to use salmon but these are just as delicious made with cod, halibut or any firm fish. Panko breadcrumbs originate from Japan where they use an airier, crispier-textured bread to make the breadcrumbs. Panko breadcrumbs don’t absorb as much oil and give you a better crunch.
LEVEL Easy
SERVES 4
INGREDIENTS
1 pound salmon filet
1/2 cup flour
Kosher salt and freshly ground black pepper
3 egg whites
2 teaspoons Taste #5 Vegetarian paste
1/4 cup parmesan, grated
1/2 cup panko breadcrumbs
olive oil
FOR THE TARTARE SAUCE
1 cup mayonnaise
4 tablespoons small capers, drained
4 tablespoons gherkins, drained and finely chopped
1 small shallot, very finely chopped
squeeze of lemon juice
1 teaspoon Taste #5 Vegetarian Far Eastern paste
3 tablespoons flat leaf parsley, finely chopped
Kosher salt and freshly ground black pepper
METHOD
- Make the tartare sauce first by combining all the ingredients together. Set aside or make in advance and refrigerate
- Preheat the oven to 400˚F
- Rinse the fish and pat dry.
- Cut into equal size pieces about 3 x 1 inches.
- Place flour in bowl and season with salt and pepper.
- Whisk the egg whites together with the umami paste in another bowl until lightly frothy
- Combine breadcrumbs and grated cheese in another bowl.
- Coat pieces of fish, one at a time in the seasoned flour, then egg white mixture and then coat with the breadcrumb mixture.
- Place the breaded fish sticks on an oil baking sheet.
- Bake for 15-20 minutes until golden brown. Serve with the tartare sauce.