Friday, March 18, 2011

Healthy Homemade Finger Food (HHFF) Idea: Fish Sticks

Babies love to be independent and when it comes to learning to eat, nothing is more fun than watching your child try new healthy foods and feed themselves...Today, here is a very simple, yet yummy recipe for baby to try!

EatingWell Fish Sticks

You can make these homemade fish sticks in about the same amount of time it takes to bake a box of the frozen kind. Make it a meal: Serve with lemon wedges, coleslaw, roasted new potatoes and a dollop of tartar sauce.
4 servings | Active Time: 30 minutes | Total Time: 40 minutes


  • Canola oil cooking spray
  • 1 cup whole-wheat dry breadcrumbs, (see Shopping Tip) or 1/2 cup plain dry breadcrumbs
  • 1 cup whole-grain cereal flakes
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 large egg whites, beaten
  • 1 pound tilapia fillets, cut into 1/2-by-3-inch strips


  1. Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with cooking spray.
  2. Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.
  3. Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
  4. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.


Per serving : 274 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 57 mg Cholesterol; 33 g Carbohydrates; 29 g Protein; 3 g Fiber; 479 mg Sodium; 464 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 3 1/2 very lean meat

Tips & Notes

  • Shpping Tip: We like the Ian's brand of whole-wheat dry breadcrumbs, labeled “Panko breadcrumbs,” for their coarse and crunchy texture. Find them in the natural-foods section of large supermarkets or substitute plain dry breadcrumbs (they're finer so you need less).
From EatingWell:  July/August 2007

No comments:

Post a Comment