Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

pirate’s booty breaded fish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 1x

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

  1. 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.
  2. 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.
  3. 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