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Ingredients

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Directions

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  • Heat oven to 450° F. Place a wire rack on a baking sheet and coat with nonstick cooking spray.

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  • Whisk together bread crumbs, corn flake crumbs and seasoned salt in a shallow dish. Place flour in a second dish and egg whites in a third dish.

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  • Coat each fish strip with flour, dip in egg white and coat with bread crumb mixture. Place on prepared pan.

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  • Coat breaded fish sticks with cooking spray. Bake at 450° F for 10 minutes or until lightly browned.

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  • Combine chili sauce and scallion. Serve fish sticks with the chili dipping sauce and Broccoli-Carrot Slaw.

Broccoli-Carrot Slaw

In a large bowl, whisk together 1/4 cup rice vinegar, 2 tbsp reduced-fat mayonnaise and 1 tsp sugar. Add 1 bag (12 ounces) broccoli slaw, 1 cup petite babycarrots and 2 sliced scallions; toss and coat with dressing. Cover and refrigerate until ready to serve.

Nutrition Facts

380 calories; 5 g total fat; 1 g saturated fat; 59 mg cholesterol; 800 mg sodium. 52 g carbohydrates; 5 g fiber; 31 g protein;

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