Panko crusted fish nuggets with carrot ketchup

4 servings
20 min
25 min
Very Easy


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


  • 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.


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


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