![]() Type of fish: Breaded Fish Fillets (frozen)īreaded fish sticks make a perfect protein option for your weekly taco night! It doesn’t get much easier than using frozen breaded or battered fish fillets and baking them in the oven on a single sheet pan.Try serving up thin fillets, breaded in an egg and breadcrumb/flour coating, and baked for 30 minutes, on Martin’s Hoagie Rolls with homemade tartar sauce, cheese, pickles, and shredded lettuce for a tasty weeknight meal. White fish such as flounder are great for breading and baking. Try using this blend of spices for grilled catfish fillets, topped with lettuce, tomato, sweet pickle relish, and a lemon-shallot Dijonaise, served as a sandwich on Martin’s Big Marty’s Rolls. Method of cooking: Grilled or pan-friedĬajun seasoning is another great option, especially when it comes to adding flavor to otherwise mild-tasting fish, or even appealing to picky eaters. ![]() Serve with a lemon wedge and/or tartar sauce. In the case of this breaded tilapia recipe, we used homemade breadcrumbs made from Martin’s Old-Fashioned Real Butter Bread, combined with salt, paprika, and parmesan cheese to prepare the fillets, then baked them for 25-30 minutes in a 375° F oven. Serve and enjoy!īaking is one of the easiest techniques for preparing fish, not to mention one of the healthiest because it preserves many of the nutritional benefits without adding much unhealthy fat. After grilling or pan-searing the salmon, place onto toasted Martin’s Hoagie Rolls along with lettuce, tomato, caramelized onion, and lemon-rosemary mayo. Here, the blend of paprika, marjoram, onion powder, garlic powder, salt, black pepper, cayenne, and celery seed is used to season 4-5oz.
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