Fish Fingers

1  lb.		fish filet, (tilapia or pollock) skinless, boneless, cut into long strips
1  cup		of whole wheat or white breadcrumbs
1/4  cup		yellow corn meal
2		egg whites
1  tablespoon		grated Parmesan
1/4  teaspoon		paprika
1/2  teaspoon		garlic powder
1/2  teaspoon		onion powder
1/4  teaspoon		salt
1/4  teaspoon		freshly ground black pepper
1  tablespoon		olive oil
1		non-fat cooking spray

Tip: For nutritional information on all the ingredients in Fish Fingers just click on each ingredient name. Then adjust the serving size for any Fish Fingers ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

On a piece of wax paper or aluminum foil, stir breadcrumbs, corn meal, Parmesan, and paprika, garlic, and onion powder together. Spread the fish out on a piece of wax paper or aluminum foil. Sprinkle both sides with salt and pepper. In a shallow dish, beat egg. Dip the chicken chunks into the egg and then coat in the breadcrumb mixture.

Coat a large skillet with cooking spray. Heat the olive oil over medium-high heat. Brown the fish nuggets on the first side, cooking 3-4 minutes, until breadcrumb coating is crispy and golden. Turn fish sticks and cook an additional 2-3 minutes until fish is no longer translucent and cooked through. Serve immediately or cool completely before packing in an air-tight container.