Have you ever started cooking dinner and realize you are missing a key ingredient? Well, that happened to me today. I had planned on making a traditional breaded fish recipe until I realized I was out of panko crumbs. Moments like this are not uncommon in my kitchen. Instead of panicking I started rummaging through my cupboards to find a suitable substitute. This led me to a wonderful new recipe that I am sharing with you today.
Instead of panko, I crushed corn tortilla chips into crumbs and coated fish strips in them. The results were very tasty and my kids loved them. I used Dover sole because the fillets are thin, cook quickly, and has a mild fish taste. The breading added a little bit of crunch without being overpowering. This is a homemade fast-food dinner because I only needed to broil the fish for a couple of minutes on each side.
Below you’ll find step by step photos to guide you through this recipe. I do hope you’ll try it. It would make a great recipe to prepare with your kids. And you might win them over to a healthier version of traditional deep fried fish. Enjoy!
Recipe: Baked Tortilla Breaded Sole
A simple, quick and healthy breaded fish recipe.
- 1 1/2 pounds Dover sole fillets
- salt and pepper
- 1 cup flour
- 2 eggs
- 1/3 cup milk
- 2 cups crushed corn tortilla chips
- 2 teaspoons dried dill
- 1 teaspoon garlic salt
- Non-stick cooking spray
- Place the oven rack to the highest setting. Preheat the broiler to Hi.
- Cut the sole fillets in thirds and season both sides with salt and pepper.
- In a rimmed plate, dredge the fish in flour.
- Beat the eggs and milk in a bowl. Dip the dredged fish in the milk.
- Combine the crush tortilla chips, dill and garlic salt. Coat the fill in the crumb mixture.
- Spray a non-stick spray generously on a baking sheet. Transfer the fish to the baking sheet. Generously spray a layer of non-stick coating over the tops of each filet.
- Broil in the oven for 4 minutes turning the fish over half way through.
- Serve immediately.