Parmesan Fish Sticks

Courtesy of Giada at FoodNetwork.com

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While watching Giada whip up some fish sticks on the Food Network, I realized I had almost every ingredient in my kitchen to recreate her meal. The next day, I pick up some salmon at the local grocer and bada bing - parmesan fish sticks for dinner!

The recipe was really easy to follow and it turned out pretty good - though I had to season my own bread crumbs (garlic salt & italian seasonings) because the ones in my cupboard were plain. It probably would've had more flavor if I added more seasoning or just used the right crumbs. I also made the mistake of serving it with pasta salad (sorry, I was really lazy) because it's not a good pairing - though Craig's collard greens were. Lastly, I didn't make her dipping sauce (again, I was lazy - i'll try it next time). Bon Apetit!

P.S. speaking of "Bon Apetit" - I'm so glad Meryl Streep won the award for Julie & Julia. I adored both characters and absolutely loved the movie to pieces. Go bloggers.
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Ingredients:

• 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
• 1/2 cup all-purpose flour
• 1/2 teaspoon fine sea salt
  
• 1/4 teaspoon freshly ground black pepper
• 3 egg whites
• 1 cup grated Parmesan
• 1 cup seasoned bread crumbs
  
• Olive oil, for drizzling

Dipping Sauce:

• 1/3 cup reduced fat mayonnaise
• 1/3 cup lowfat plain yogurt
  
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley or chives

For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:

Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.