- 1 lb. cod fillets
- juice of 1/2 lemon
- 1 egg
- 2 cups Japanese breadcrumbs
- 1 cup flour
- salt and pepper
- 1/2 cup yogurt or fat-free mayonnaise
- 2 tbsp Dijon mustard
- 1 clove garlic, finely chopped
- cooking spray
Preheat oven to 400 degrees F.
Cut fish fillets into bite-sized proportions.
Pour lemon juice onto fish fillet and toss lightly until all pieces are soaked. Season with salt and pepper.
Place flour in a shallow plate and the Japanese breadcrumbs in another.
Whisk egg in a third shallow plate.
Take a piece of fish fillet and roll in flour, then dunk into beaten egg, and finally coat with Japanese breadcrumbs.
Repeat the last step until all fillets are breaded.
Lightly grease an oven tray with cooking spray and line up the fillets.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Making The Dip
Mix the yogurt (or mayo), Dijon mustard, and chopped garlic in a bowl. Add salt and pepper, if desired.