Preheat oven to 400 degrees. Place a wire rack in a baking pan. Spray rack with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
To vary the flavor, coat the fish with other varieties of potato chips from the Hy-Vee Premium Potato Chip line.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (5-oz. each) sole fillets, thawed if frozen, cut into strips | ||
| ¼ c. Hy-Vee mayonnaise | ||
| 1 ½ c. Hy-Vee sea salt-flavored potato chips, finely crushed, about 4-oz. | ||
| 3 c. broccolini | ||
| Hy-Vee cocktail sauce, or Hy-Vee ketchup, optional |
Things To Grab
- Wire cooling rack
- Large baking pan
- Hy-Vee nonstick cooking spray
- Paper towels
- Meat thermometer
- Medium saucepan
- Colander
Directions
Pat fish strips dry with paper towels. For the fish fingers, brush mayonnaise on top and bottom of each fish strip. Gently press crushed chips into strips to evenly coat on all sides. Arrange crusted strips on wire rack. Bake for 10 minutes or until fish flakes easily when tested with a fork (145 degrees).
Meanwhile, prepare Broccolini. In a saucepan, bring water to boiling over high heat. Add Broccolini and cook 10 minutes or until crisp-tender; drain.
- Serve fish fingers with Broccolini and, if desired, cocktail sauce or ketchup.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 60mg
- Sodium: 580mg
- Total Carbohydrates: 19g
- Protein: 19g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 90%
0%
Iron 6%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2016.