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Recipe

Fish Fingers with Yogurt Dressing

20 mins
Low
3.8333333333333
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30
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PAM helps you control the amount of fat when cooking your dishes every day. When preparing this recipe with PAM your dish will be 25% less calories and 70% less fat than if you had prepared it with conventional liquid oil.
Learn more about PAM

Ingredients

6 portions
  • PAM® Oliva, extra virgin olive oil in spray
  • 600 grams fish fillet
  • 1/2 cups wheat flour
  • 1 egg, smoothie
  • 120 grams ground bread
  • 5 tablespoons fresh coriander, finely chopped
  • 1 cup natural yogurt
  • 4 jalapeno Peppers
  • to taste salt and pepper

Preparation

Preheat the oven to 180 ° C.
Dry the fish fillets well with kitchen paper, cut into small fingers and add salt and pepper to taste.
Prepare 3 containers for the breaded: one with flour, one with egg and another with ground bread, pass the fingers for flour, then for the egg and finally for the ground bread.
Place the fingers in a tray and spray them with 2 shots of PAM® Olive on top and 2 shots on the other side.

PRESENTATION

Bake for 10 minutes on one side and 10 minutes on the other side. Blend all the ingredients for the dressing, and serve to accompany the fingers.

TIPS

Children generally resist chewing food. Between the first and second year of life, it is important to promote chewing so that your jaws develop properly and digest correctly.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (6)
federico gutierrez
23/05/2017 16:50:57
muy incompleta
Irma Gonzalez
06/07/2014 23:16:27
buena idea buena idea
Andrea Santa Ana del Castillo
30/01/2014 14:52:54
Está incompleta Se ponen en una charola y luego? se hornean? por cuánto tiempo? y el aderezo?
leticia hernandez Avelar
16/08/2013 14:08:55
los daditos de pescado muy nutritivos y sanos les encanta a los niños. muy rico.
Pilar Gaxiola
08/02/2013 11:32:00
Claro y cuando se ponen en la charola, esta es sobre el fuego o que ondas, como que no quedo clara esta receta
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