Ingredients
Scale
- 1/2 oz. bag of Pirate’s Booty or any other corn-puffed snack
- 1/2 c. Panko bread crumbs
- 2 T. Parmesan Cheese
- 1/2 t. salt
- 1/2 t. pepper
- 2 eggs, beaten
- 1 T. milk
- 12 oz. fresh or frozen fish (Mahi Mahi is our favorite), cut into 1″ strips
- 1/2 T. butter
- 1/2 T. olive oil
Instructions
- Place Pirate’s Booty in a food processor or blender and pulse until booty is a medium to large bread crumb. Combine Panko, Pirate’s Booty, Parmesan cheese, salt & pepper in a large zip-top bag.
- Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Add fish to breadcrumb mixture; seal bag. Shake bag gently to coat fish.
- Heat a large nonstick skillet over medium-high heat. Add butter and olive oil to pan; swirl to coat. Add fish; cook 4 minutes or until done, turning occasionally to brown all sides.
Nutrition
- Serving Size: One Filet
- Calories: 275
- Sugar: 1.3 g
- Sodium: 697.4 mg
- Fat: 13 g
- Saturated Fat: 3.9 g
- Carbohydrates: 13 g
- Fiber: 0.9 g
- Protein: 26.4 g
- Cholesterol: 144 mg