Big Daddy's Fish Sticks with Funked Out Ketchup
Recipe GLPRb3a490cbb5a381
Crispy oven-baked fish sticks made with panko-coated cod or haddock, seasoned with garlic powder, paprika, and seafood seasoning. Served with a homemade funked out ketchup sauce that combines ketchup, barbecue sauce, sweet relish, and yellow mustard for a tangy, flavorful dipping experience. A wholesome, low-fat seafood main course that's perfect for families.
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Ingredients
1 pound center-cut cod or haddock fillet, cut into 16 (1-ounce) pieces
1 cup all-purpose flour
2 teaspoons garlic powder
1 tablespoon paprika
1 teaspoon seafood seasoning (such as Old Bay)
3 egg whites, lightly beaten
2 cups panko breadcrumbs
Salt and freshly ground black pepper, to taste
Canola oil spray
1 cup ketchup
1 cup mild barbecue sauce
2 tablespoons sweet relish
1 tablespoon yellow mustard
Directions
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and generously coat it with canola oil spray to prevent sticking.
Set up three shallow dishes or pie plates for your breading station. In the first dish, combine the flour, garlic powder, paprika, and 1 teaspoon of seafood seasoning, stirring well to distribute the seasonings evenly. Pour the lightly beaten egg whites into the second dish. Place the panko breadcrumbs in the third dish.
Lightly season all the fish pieces, flour mixture, egg whites, and panko with salt and pepper. Working with one fish piece at a time, dredge it thoroughly in the seasoned flour, coating all sides. Shake off excess flour, then dip the piece into the beaten egg whites, allowing excess to drip back into the dish. Finally, coat it generously with panko breadcrumbs, pressing gently so the coating adheres. Place the coated piece on the prepared baking sheet. Repeat this breading process with all remaining fish pieces.
Spray the top surface of all breaded fish sticks with canola oil spray to promote even browning and crispness during baking.
Bake the fish sticks in the preheated oven for 8 minutes. Carefully turn each piece over and continue baking for another 8 minutes. The fish should reach an internal temperature of 145 degrees Fahrenheit and flake easily when tested with a fork.
Remove the baking sheet from the oven and let the fish sticks cool for about 5 minutes before serving.
While the fish sticks are baking, prepare the Funked Out Ketchup by combining the ketchup, barbecue sauce, sweet relish, and yellow mustard in a small bowl. Stir well until all ingredients are fully blended and the sauce is uniform in color and consistency. Taste and adjust seasonings with salt and pepper as desired.
Serve the cooled fish sticks alongside the Funked Out Ketchup for dipping and enjoying.
