Petitchef

Panko crusted fish nuggets with carrot ketchup

Appetizer
4 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 4
3 jars baby-food puréed carrots

2 Tbsp light brown sugar

1 Tbsp cider vinegar

1/4 tsp salt

1 Tbsp unsalted butter

1 large egg

1/2 tsp each onion powder and salt

1/8 tsp pepper

1 1/2 lb catfish or tilapia fillets

2 cups panko bread crumbs

Preparation

  • Carrot Ketchup: Combine puréed carrots, sugar, vinegar and salt in a 1-qt saucepan. Bring to a simmer over medium heat; reduce heat and simmer, uncovered, 15 to 20 minutes until thickened and reduced to about 1 cup. Stir in butter, then remove mixture to large metal bowl and place in freezer for 10 minutes to quick-chill.
  • Meanwhile, make Fish Sticks: Heat oven to 450ºF. Coat baking sheet with nonstick cooking spray, or line with parchment paper or nonstick foil.
  • Beat egg, onion powder, salt and pepper in a pie plate or shallow bowl until foamy. Halve fillets lengthwise, then crosswise. Place panko crumbs on a sheet of wax paper.
  • Dip fish in egg mixture, roll in crumbs to cover and place fish on baking sheet. Coat fish with nonstick cooking spray; bake 12 to 15 minutes until cooked through and browned. Serve with Carrot Ketchup.

Photos

Panko crusted fish nuggets with carrot ketchup, photo 1Panko crusted fish nuggets with carrot ketchup, photo 2




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