Couscous Crusted Fish Tenders

September, 2019

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

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 by lining 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.