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Crunchy Fish Dippers
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8 fish fillets, such as grouper, halibut or tilapia (about 100 g each), cut into 3 pieces |
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2 eggs, beaten |
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4 cups Post Honey Bunches of Oats Cereal, finely crushed |
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PREHEAT oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray; set aside. Dip fish in eggs, turning over to evenly coat both sides. Coat fish evenly with cereal. Place in single layer on prepared pan. |
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BAKE 25 minutes or until fish flakes easily with fork. Serve with favourite dipping sauce, such as tartar sauce, ketchup or barbecue sauce. |
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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 run clear) or, when tested with a meat thermometer, the internal temperature should register 160°F.
To remove the fishy smell from the pan after cooking, wash it with white vinegar.
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