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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Homemade Fish Sticks

Source: dLife

A tasty homemade version of a classic fish stick made with grouper.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	165.8

Total Carbs	9.5 g

Dietary Fiber	0.9 g

Sugars	0.7 g

Total Fat	1.9 g

Saturated Fat	0.4 g

Unsaturated Fat	0.6 g

Potassium	1463.2 mg

Protein	26.3 g

Sodium	287.1 mg

Dietary Exchanges 1.9 Fat, 0.0 Milk, 0.5 Starch, 3.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 piece Bread, white, sandwich 0.5
0 1/2 cup yellow cornmeal 1.0
1 tsp black pepper 1.5
1 1/2 lb grouper fillets, raw 0.25
0 1/4 cup low fat buttermilk 0.5
0 1/2 tsp salt

Directions

Preheat oven to 400 degrees F.
Tear bread into large pieces, toss into a blender and process until crumbly.
Spread the crumbly bread pieces onto a baking sheet and bake for 3-5 minutes or until toasted.
Mix the toasted bread with the cornmeal, and pepper in a gallon size freezer bag with a seal; put aside.
Cut the fish into 1 inch wide strips and place in a bowl with the buttermilk. Stir to coat the fish well.
Raise temperature of oven to 425 degrees F.
Add the fish coated with the buttermilk to the freezer bag with the breadcrumb seasoning, seal, and shake to completely coat the fish.
Spray a baking sheet with nonstick cooking spray and place fish on it.
Bake for about 25 minutes or until fish is crisp and flakes easily with a fork.