Crunchy Fish Fillets
Submitted by phatty
Oven-baked grouper fish sticks coated in sour cream and crushed saltine crackers with paprika and onion. Crispy, golden, and lighter than anything from the freezer aisle.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minHomemade fish sticks that are actually worth eating.
Grouper fillets get cut into strips, dipped in a sour cream and lemon juice wash, then rolled in crushed saltines seasoned with paprika and onion powder. Into the oven they go, flipped once, and out they come golden and crunchy.
The sour cream does double duty here: it helps the cracker crumbs stick and adds a subtle tanginess that plain egg wash can’t touch.
Serve with chili sauce for dipping or squeeze more lemon on top. Either way, these are a world apart from those cardboard rectangles in the frozen section.
Kitchen Tips
- Crush the saltines finely for an even, tight coating. Chunky crumbs fall off during flipping
- Cut the grouper strips to a uniform thickness so they cook at the same rate
- Flip once at the halfway mark for even browning on both sides
- Any firm white fish works here. Cod, halibut, or snapper are all solid swaps for grouper
Ingredients
Directions
Preheat oven to 350℉ (180℃). Spray baking sheet with non-stick cooking spray.
On wax paper, combine crushed saltines, paprika and onion In small bowl, combine sour cream, lemon juice and 2 teaspoons water. Stir grouper into sour cream mixture, coating on all sides, transfer fish to crumbs, rolling to coat evenly. Place fish sticks on prepared baking sheet. Bake fish sticks 20 to 25 minutes, turning once, until golden. Serve with chili sauce, if using.
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