Baked Mahi Mahi Fish Sticks
These Baked Mahi Mahi Fish Sticks are a grown-up version of basic fish sticks with a flavorful, light breading, firm fish and a crispy coating. Easily made in the oven, they are good plain or over-the-top with a Roasted Red Pepper Tartar Sauce.
- Vegetable oil cooking spray
- 2 cups buttermilk
- 1 pound Mahi Mahi filets cut into 1/2" strips
- 1 and 1/4 cups grated Parmesan cheese
- 1/2 cup Italian style seasoned bread crumbs
- 1/4 cup Italian seasoned Panko bread crumbs
- 1 teaspoon granulated garlic
- 1/2 teaspoon cayenne
- 1 teaspoon salt optional
- Olive oil
Preheat oven with rack in the center of the oven. Liberally spray a baking sheet with cooking oil. Set aside.
Pour buttermilk into a large bowl and add fish strips to coat. Let fish marinate 15-30 minutes in the refrigerator, covered.
In dredging dish, mix parmesan, breadcrumbs, panko, garlic, cayenne and salt (optional) together until evenly blended.
Remove fish from buttermilk and dredge in bread crumbs, pressing breadcrumbs into fish to adhere. Place on prepared baking sheet.
Drizzle with olive oil and bake until golden and crispy, roughly 14-16 minutes.
Remove from oven, and set fish aside on a paper towel to drain. Serve.