Even kids who are not big fish-eaters tend to like salmon—and they’ll like it even better when it’s baked in a cheesy crumb coating. Let them do the dipping and crumb coating to speed the work along. The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing, or vinaigrette if you prefer.

　　

Ingredients

4 to 6 servings

　　

Fish Sticks

1 (18-ounce) skinless center-cut salmon fillet, about 9 by 4 inches

　　1/2 cup all-purpose flour

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　3 egg whites

　　1 cup freshly grated Parmesan cheese

　　1 cup seasoned bread crumbs

　　Olive oil, for pan and drizzling

　　

Dipping Sauce

1/3 cup reduced-fat mayonnaise

　　1/3 cup plain low-fat yogurt

　　1 tablespoon Dijon mustard

　　1 tablespoon chopped fresh flat-leaf parsley or chives

　　

Step 1

Preheat the oven to 450°F.

　　

To Make the Fish Sticks

Step 2

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets, each about 4 by 4 1/2 inches. Starting on the longer edge, slice each piece into 1/2-inch strips. Cut any very tall strips in half horizontally so all the pieces are about 1/2 by 1/2 by 4 1/2 inches.

　　

Step 3

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

　　

Step 4

Coat the salmon pieces in the seasoned flour and pat to remove any excess. Dip the floured salmon in the egg whites and then into the bread-crumb mixture, gently pressing the mixture into the fish. Place the breaded salmon on a liberally oiled baking sheet and drizzle lightly with a bit more olive oil. Bake for 15 to 20 minutes, or until golden brown.

　　

To Make the Dipping Sauce

Step 5

Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small bowl.

　　

Step 6

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.