4 Serves
33 Mins
Preheat your oven to 220°C.
Using a sharp knife, cut the white fish fillets into uniform 1/2-inch strips and lightly season both sides with salt.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
396 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
510 mg / 1,250 mgPotassium
835 mg / 4,700 mgSodium
931 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a shallow bowl, whisk together the egg, buttermilk, and minced garlic using a whisk.
In a separate shallow bowl, combine the bread crumbs, white cheese, and a generous pinch of salt and pepper.
Dip each fish strip into the egg mixture, allowing any excess to drip off, then press firmly into the breadcrumb mixture to coat evenly.
Arrange the coated fish sticks on a baking sheet and bake for 10 to 12 minutes, or until the fish flakes easily with a fork.
For a golden-brown finish, broil the fish sticks for the final minute of cooking, then serve immediately with warm marinara sauce.
25
g95
g20
g
Yemeni
