Parmesan Crusted Cod Fingers Recipe
Six parmesan crusted cod fingers with a hint of basil seasoning. Served with tartar or cocktail sauce for dipping.
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Ingredients
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Fish Preparation
Breading Mixture
Binding Ingredients
Dipping Sauce
Method
Fish Preparation
- 1
Prepare the Cod
Rinse the cod fillets under cold water and pat them dry with paper towels.
- 2
Cut into Strips
Cut the cod fillets into finger-sized strips, about 1 inch wide.
- 3
Season the Fish
Season the cod strips with salt and black pepper on both sides.
Breading Mixture
- 4
Mix Breading
In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, dried basil, garlic powder, and paprika.
- 5
Combine Ingredients
Stir the mixture until well combined, ensuring the breadcrumbs are evenly coated with the seasonings.
Binding Ingredients
- 6
- 7
Prepare Flour
Pour the flour into another shallow dish.
Coating and Baking
- 8
Preheat Oven
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 9
Coat the Cod
Dip each cod strip first into the flour, coating all sides, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to adhere.
- 10
Arrange on Baking Sheet
Place the coated cod fingers onto the prepared baking sheet in a single layer.
- 11
Bake the Cod Fingers
Bake in the preheated oven for 12-15 minutes or until the cod is cooked through and the coating is golden brown.
Serving
- 12
Cool Down
Remove the cod fingers from the oven and let them cool for a few minutes.
- 13
Serve
Serve with tartar sauce or cocktail sauce for dipping.