If it’s Friday, it must be fish. At least that’s the way it is in our Catholic house most Fridays. Not all Fridays, but most Fridays. As a kid, I hated Fridays. What, fish sticks again! As a young adult, it meant egg salad or tuna salad sandwiches. Okay, are you depressed yet? It gets better.
My first attempts at cooking fish were absolute disasters. The biggest problem was that I was so afraid of serving under-cooked fish, I cooked the daylights out of it. Do you know what happens when you overcook fish? You end up with mush that is revolting in your mouth. Oh but I can remember my loving Hubby sitting across from me at the family dinner table, smiling as he forced down yet another bite. It’s amazing what we will do for the ones we love. Hubby put up with my mistakes and I continued to try to cook fish. Once I was no longer afraid of under-cooked fish, serving up a nice fish dinner on Fridays became second nature. Thank goodness!!
Triple Dipped Fish Fingers
2 lbs White Fish Fillets
1 Lemon, juice and zest only
Salt to taste
White Pepper to taste
1 1/2 cups Flour, for dredging
2 Eggs, beaten
1/4 cup Milk
1/4 cup Italian Parsley, finely chopped
4 cups Italian Seasoned Breadcrumbs
1/2 cup Parmesan Cheese, grated
Fresh Cracked Black Pepper to taste
Cut fish fillets into fingers, about 1 1/2-inches wide. Place into a rectangular oven dish.
Zest the lemon and sprinkle zest around the fish. Squeeze all the juices from the lemon over the fish. Season with salt and pepper. Let fish marinate in the lemon juice for 30 minutes.
Measure out the flour out onto a paper plate. Set aside. This is the first “breading” station.
In a shallow dish such as a pie pan, beat eggs with the milk. Set aside. This is the second “breading” station.
Finely chop parsley and place in a shallow dish. Add the seasoned breadcrumbs, Parmesan Cheese and cracked Black Pepper. Mix well and set aside. This is the final “breading” station.
Place a wire rack inside a rimmed baking pan. Set aside.
Dredge the fish fingers in the flour, shaking off excess flour. Dip fish in the egg mixture, then roll in the breadcrumb mixture. Place breaded fillet on a wire rack inside the baking pan. Repeat the dreading, dipping and breading process with all the remaining fillets. Let the fish rest while the oven heats so that the breading will adhere to the fish well.
Heat oven to 375 degrees. Bake fillets for about 15 to 20 minutes, until golden and flaky.
Serve with homemade tarter sauce (recipe below) or lemon wedges if desired.
Homemade Tartar Sauce
1 cup Mayonnaise
2 teaspoons Sweet Pickle Relish
1 teaspoon Yellow Mustard
1 teaspoon Lemon Juice
Stir the mayonnaise, relish, mustard and lemon juice together in a bowl. Taste and adjust as desired. Chill before serving. Store in the refrigerator.