- 1 1/2 pounds firm fleshed white fish filets Barramundi, Cod, Tilapia are all good choices., boneless, skinless
- 1/2 cup mayonnaise
- 1 egg
- 2 tablespoons dry buttermilk ranch dressing mix homemade or purchased
- 2 cups panko bread crumbs regular or gluten free
- nonstick cooking spray
Preheat oven to 475°F. Line a baking sheet with parchment paper or aluminum foil (dull side up). Spray lightly with nonstick cooking spray and set aside.
Stir together the mayonnaise, egg, and ranch dressing mix in a shallow bowl until smooth. Spread the panko crumbs in a pie plate or 8-inch cake pan. Arrange these near the prepared baking sheet.
Cut the fish filets into 2-inch square pieces or as close to it as you can get. Dip them, one at a time, in the ranch mixture, rolling to ensure it's covered evenly. Lift it, allowing excess to drip back into the bowl, then put into the panko crumb dish. Use your clean hand to toss some of the panko crumbs over the top of the fish piece, then flip to be sure all sides are covered in crumbs. Place it on the baking sheet. Repeat until all the pieces of fish have been coated. Lightly spritz the tops of the fish nuggets with non-stick cooking spray and put the pan into the oven. Bake for 15 minutes, or until the fish is firm to the touch and the bread crumbs are golden brown. Serve immediately with your choice of dipping sauces.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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