Panko crusted fish nuggets with carrot ketchup

Ingredients

• 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

You may like

Crusted salmon with spinach and mozzarella

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.