These little Crispy Baked Fish Chunks are the grown up’s version of fish fingers. They are light, crispy, healthy and simply good. They travel well, are good cold and are complemented with a variety of sauces or just a spritz of lemon. As an Alaskan, I like them best with Halibut but they are equally good with Cod Loins (from sustainable fisheries of course) or Salmon chunks. Use leftover bread or croutons for the breading or gluten free bread crumbs.
Crispy Baked Fish Chunks
Prep
Cook
Total
Yield 4 servings
Use sustainable white fish or salmon
Ingredients
- 1 large Fillet White Fish or Salmon, cut into 1x1 inch chunks
- 2 cups Bread Crumbs (toast the bread and whirl in the Vitamix until you have crumbs)
- 4 cloves Garlic, smashed
- 1/2 cup Olive Oil
- 1 cup Milk (cow, almond, soy or oat)
- Sea Salt and Pepper
- Lemon Wedges to Serve
- Cocktail or Tarter Sauce
Instructions
- Heat the oven to 425f or 210c
- Mix and smash the Garlic around in a large bowl with the Olive Oil and season with Salt and Pepper
- Soak 1/4 of the Fish Chunks in the milk
- Drain and put into the Olive Oil and Garlic
- Roll in the Bread Crumbs and put onto a parchment line baking sheet
- Repeat the procedure in batches with the rest of the Fish leaving room between them so they brown
- Bake 10-12 minutes until golden brown and flaky on the inside
- Serve with lots of fresh Lemon and a sauce if you like
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