- 1 pound boneless, skinless firm fish fillets, such as red snapper, cod, scrod, or tilapia
- 2 cups whole milk
- 2 tablespoons plus
- 2 teaspoons Baby Bam
- 1/2 cup dry bread crumbs
- 1/4 cup finely grated Parmesan cheese
- TARTAR SAUCE:
- 1/2 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 2 teaspoons lemon juice
- 1 teaspoon Creole mustard or other hot whole grain mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- Place the fish on a cutting board and cut into 1-inch strips.
- Put the fish strips into a glass mixing bowl.
- In a large measuring cup combine the milk and 2 tablespoons of the Baby Bam. Pour the milk mixture over the fish, cover with plastic wrap, and refrigerate for 1 hour.
- Make sure the oven rack is in the center position and preheat the oven to 375?F.
- Cover a large baking sheet with aluminum foil.
- In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, and the remaining 2 teaspoons of Baby Bam.
- Remove the fish strips from the milk one at a time. Shake each strip to remove excess milk and drop into the bag with the bread crumbs. Toss to coat well; then place on the prepared baking sheet. Repeat with the remaining fish strips.
- Bake until flaky and golden brown, about 20 minutes.
- Using oven mitts or pot holders, remove the sheet from the oven and serve the fish sticks immediately with tartar sauce.
- TARTAR SAUCE: Combine all the ingredients in a small bowl and stir well with a small spoon or fork to combine.
- Cover the bowl with plastic wrap and refrigerate until ready to use. Tartar Sauce will keep, refrigerated in a covered nonreactive container, for up to 5 days.
- Yield: about 3/4 cup
- These fish sticks are also great with cocktail sauce. Try making some of your own by combining some ketchup, lemon juice, horseradish (not too much!), a little Worcestershire sauce, and maybe a drop or two of hot sauce. Itís easy to make it taste the way you like it!
- Source: There's a Chef in My Soup
- Dish Type: Kids