Crunchy Baked Fish Sticks with Cucumber Dill Sauce

Crunchy Baked Fish Sticks with Cucumber Dill Sauce

yield: 4-6 SERVINGS

INGREDIENTS:

1 1/5 lbs. fresh tilapia filets {or other white fish such as cod}
1/3 cup all purpose flour
2 eggs
splash of milk
1 3/4 teaspoons creole seasoning, divided
1 1/2 cups panko bread crumbs

for the sauce:
1/2 cup low fat sour cream
1/4 cup mayonnaise
1 green onion, sliced {white and light green parts}
1/3 cup cucumber, peeled and finely diced
1/4 teaspoon dried dill
salt & pepper, to taste
lemon wedges

DIRECTIONS:

Preheat oven to 350 degrees. Line baking sheet with silicone baking mat or parchment paper and set aside. Create dredging station by placing flour in one shallow bowl, eggs, milk and 1/4 teaspoon creole seasoning in a second shallow bowl and panko and remaining creole seasoning in third bowl. Whisk eggs and milk to combine. Stir panko with seasonings. Cut tilapia filets into strips and dredge in flour, then egg mixture, then panko. Place on baking sheet. Repeat with remaining pieces of fish. Bake 12-15 minutes depending on how thick your fish is. Fish is completely cooked when opaque and flakes easily. Remove and set aside.

For the sauce, combine all ingredients together in a small bowl and refrigerate until ready to serve.

Squeeze lemon wedges over warm fish and top with sauce.

Original Recipe from: http://www.laurenslatest.com