Serves 2 (easily doubled)
Total Time: 35 minutes
Ingredients
- ¼ cup Vegenaise or low fat mayonnaise (See note)
- 1 egg
- 1 tablespoon freshly squeezed lemon juice
- 1 cup plain panko crumbs (or bread crumbs if you can’t find panko)
- 1 tablespoon Bajan spice mix (or red pepper spice blend)
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1 white fish fillet, sliced into 1-inch wide strips (try cod, flake, flounder, sole, or any mild, firm white fish)
- Lemon wedges for serving
Directions
- Preheat your oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the Vegenaise, egg, and lemon juice.
- In another bowl, whish together the breadcrumbs or panko, the Bajan seasoning, and the salt and pepper.
- Dry your fish fillets, and cut each one into roughly 3-inch fingers. Working one by one, coat each fish finger first in the egg mixture and then in the crumb mixture, making sure to coat all sides evenly. Lay the finished fingers on your baking sheets, leaving some room between them.
- Bake for 8 minutes, then flip the fish fingers over and broil for 2 minutes, until crispy and golden brown.
- Serve immediately with lemon wedges and cole slaw recipe below).
Cole Slaw:
In a large bowl, shred and combine one small head of cabbage with one shredded carrot, and dress everything with lime juice, olive oil, and a dab of low-fat mayo or Vegenaise. Season to taste with salt and pepper, and add a handful of fresh chopped herbs (basil, parsley, and chives all work well here).
Note: If you can’t find Vegenaise (a vegan and healthy version of mayonnaise), you can make it at home with this easy recipe: http://elizabethpalmerkitchen.com/homemade-vegenaise/.