Use and Care Manual

T U R N U P T H E F U N R E C I P E S

Main Dishes

T U R N U P T H E F U N R E C I P E S

Breaded Fish Sticks

Makes 4 servings

5 slices fresh French bread, torn into cubes

3 tbsp. mayonnaise

2 tsp. water

½ tsp. grated lemon zest

1 tsp. lemon juice

1 tbsp. fresh dill

1 ½ pounds grouper, cod or other ﬁrm white ﬁsh ﬁllets, cut into 1-inch wide strips

vegetable cooking spray

1. Pre-heat oven to 350º. Place bread cubes into the Torpedo™ and lock lid into

place. PULSE repeatedly for 30 sec. or until crumbs are ﬁnely ground.

2. Spread crumbs on an un-greased baking sheet and bake for 10 min. or until

browned. Remove from oven and transfer crumbs to a ﬂat plate to cool.

Turn oven up to 425º.

3. Combine mayonnaise, water, lemon zest, lemon juice and dill in a shallow

bowl. Stir well.

4. Dip ﬁsh ﬁrst in mayonnaise mixture then dredge in the breadcrumbs.

5. Place ﬁsh on a baking sheet coated with cooking spray and bake for 22 to 25 min.

or until crispy and browned.