Fish Fingers and Custard

Fish Fingers

• 1 lb haddock, pollock or other firm white fish
• 1 3/4 cup panko bread crumbs, divided
• 3 eggs, divided
• 1 Tbsp mayo
• 1 Tbsp dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 1/2 cup all-purpose flour
• 3 to 4 Tbsp canola oil (cover bottom 1/8" of skillet)

Custard

• 1 cup whole milk
• 1 Tbsp cornstarch
• 1 tsp dijon mustard
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp kosher salt
• 1 egg yolk, whisked
• 1 tsp fresh chopped dill

If using frozen fillets, place in freezer for 30 minutes to firm up. If using pre-frozen, thaw for half an hour at room temp.

Finely chop fish (you'll be forming it into fingers later). Combine fish in bone with the mayo, mustard, onion powder, salt, cayenne pepper, and 1 egg.

Form the fish mixture into 12 "fingers," then place them in the fridge for 30 minutes until they are firm.

Beat the remaining 2 eggs and get them into a shallow container to prepare for dredging the fingers.

Lightly dredge the fingers in flour, then place them in the 2 beaten eggs, then the bread crumbs, then fry in the oil, one side at a time, 2-3 minutes a side. They'll be golden-brown when complete.

Cool slightly before eating.

Makes 4 servings (3 fish fingers + 1/4 cup custard), 9 WW PointsPlus each.