Crunchy Fish Nuggets With Lemon Tartar Sauce - 14g Carbs, 0.8g Fiber
Crunchy Fish Nuggets With Lemon Tartar Sauce
1 pound skinless halibut fillets or other white fish fillets
Egg substitute equivalent to 1 egg
2 tablespoons skim milk
1/4 cup grated Parmesan cheese
1/4 cup cornflake crumbs or plain dry bread crumb
1/2 teaspoon paprika
1/2 cup fat-free, cholesterol-free mayonnaise
2 tablespoons finely chopped dill pickle
1 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
Preheat oven to 450 degrees.
Rinse fish and pat dry. Cut fish into 24 bite-size pieces. Set aside.
In a medium bowl, combine egg substitute and skim milk. In a large plastic bag
with a tight-fitting seal, combine Parmesan cheese, crumbs and paprika.
Add fish chunks to egg mixture, stirring until well coated. Using a slotted
spoon, remove fish from egg mixture and place several in bag with crumb mixture.
Seal bag and toss until fish is well coated with crumbs.
Repeat until all fish is coated.
Arrange fish in a single layer on a baking sheet or in a shallow baking pan.
Bake about 5 minutes, or until fish flakes easily with a fork.
Meanwhile, in a small bowl, stir together remaining ingredients. Serve the lemon
tartar sauce with fish.
Serves 4.
Calories 191, Fat 3 g, Carbs 14 g, Sodium 739 mg, Fiber 0.8 g.