from Better Homes and Gardens Kid Favorites Made Healthy
Makes 6 servings
1 1/2 pounds fresh or frozen cod or other fish fillets, about 1 inch thick Nonstick cooking spray 2/3 cup milk 2/3 cup all-purpose flour 1 cup fine dry bread crumbs 1 1-ounce envelope ranch dry salad dressing mix, divided1/2 teaspoon dry mustard, divided
1/4 teaspoon black pepper 1/4 cup butter, melted 1/3 cup sour cream 1/3 cup mayonnaise 2 to 3 tablespoons milk
Thaw fish, if frozen. Rinse, and pat dry with paper towels. Cut fish into 3 x 1 inch strips. Lightly coat a baking sheet with cooking spray and preheat oven to 450ºF.
Place the 2/3 cup milk in a shallow bowl. Place the flour in a second shallow bowl. In a third shallow bowl, combine the bread crumbs, 2 tablespoons of the Ranch dressing mix, 1/4 teaspoon dry mustard, and the pepper. Mix well. Add the melted butter to the breadcrumbs and stir in, using a fork to break up lumps. When fully combined, the mixture should resemble brown sugar.
Dip the fish in the milk, followed by the flour. Shake off excess flour. Dip the fish back into the milk and then lightly dredge it in breadcrumbs. Shake off the excess and place on the prepared baking sheet.
Bake, uncovered for 10 to 12 minutes, or until the fish flakes easily with a fork.
Meanwhile, for a dipping sauce, combine the sour cream, mayonnaise, remaining Ranch dressing mix and remaining 1/4 teaspoon dry mustard. Add milk to reach desired consistency. Serve sauce with fish.