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1 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons water $
1 large egg, lightly beaten $
1 1/2 pounds cod fillets, cut into 1-inch pieces $
Cooking spray $
1/4 cup canola mayonnaise $
1 tablespoon chopped dill pickle
2 teaspoons chopped fresh flat-leaf parsley
1/4 teaspoon fresh lemon juice $
1/4 teaspoon Dijon mustard
1. Preheat oven to 400°.
2. Heat a large skillet over medium-high heat. Add panko and thyme to pan; cook 2 minutes or until golden brown, shaking pan frequently. Combine panko mixture, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine 2 tablespoons water and egg in another shallow dish. Dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture. Arrange fish in a single layer on a baking sheet coated with cooking spray. Bake fish at 400° for 12 minutes or until done.
3. Combine mayonnaise and remaining ingredients in a bowl; serve with nuggets.
Adam Hickman, Cooking Light
October 2013
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