- ½ cup Gold Medal® all-purpose flour
- ½ cup yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon garlic salt
- ½ teaspoon ground pepper
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon lemon juice
- 1 pound cod fillets, about 1-inch thick
- olive oil, for drizzling
INSTRUCTIONS:
- Preheat oven to 450°F. Place a baking rack on a rimmed baking sheet and spray with cooking spray. If you don’t have a baking rack to fit your baking sheet, you can just cover the baking sheet with parchment paper.
- In a shallow bowl, whisk together the flour, cornmeal, sugar, garlic salt and pepper.
- In another shallow bowl, whisk together the egg, milk & lemon juice.
- Cut the fish crosswise into 3x1-inch strips. One at a time, dredge the fish strips into the egg mixture, allowing excess to drip back into the bowl. Then coat the fish completely with the flour mixture, pressing to adhere. Transfer to the prepared baking sheet and repeat with remaining fish sticks. Drizzle each fish stick with a little olive oil.
- Bake for 15-20 minutes or until the coating is golden and the fish is cooked through, flipping the fish sticks after 10 minutes.
- Serve with fresh lemons and dipping sauces.
Source: The Baker Mama
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