Say goodbye to soggy fish sticks and hello to a new favourite. Give these a try.
- 1 1/2 cups leftover cooked couscous
- 1 tbsp olive oil
- 2 cloves crushed garlic
- 1/4 cup chopped parsley
- 1 tsp salt and freshly cracked pepper
- 1 cup panko crumbs
- 1/2 cup flour, seasoned with salt and pepper
- 1 large egg, whisked with 1 tsp mustard
- 3 pieces of cod or haddock, portioned into tenders
INSTRUCTIONS
- Preheat your oven to 425˚F, and place an oiled cooling rack over a parchment lined baking sheet.
- Place the couscous in a medium-sized mixing bowl, then heat the olive oil, garlic, parsley, salt and pepper in pan over medium heat.
- Add the panko crumbs, and toss to coat.
- Add to the couscous, and toss.
CREATE A BREADING STATION
- Line up 3 plates: 1 with seasoned flour, 1 with egg wash, 1 with couscous crumbs.
- Lightly toss each tender in flour, then dip them in the egg wash and toss them in the crumbs.
- Bake for 15-20 minutes on the prepared baking sheet, then sprinkle with salt, and serve with tartar sauce and wedges of lemon.