Sunday dinner: Crispy fish bites with chili-lime tartar sauce

This Sunday dinner recipe is quite a catch when you’re looking for great flavor and texture. Serve it with a green salad or steamed veggies to help complete the meal.

When you’re fishing for something to make for Sunday dinner, give this recipe for crispy fish bites with chili-lime tartar sauce a try. It makes a fun presentation for a fish dish, and I just love dipping the crunchy pieces in the tangy and spicy tartar sauce.

This recipe takes on a healthy vibe since you bread and bake the bites to deliver a crispy outer texture. Dig in to discover the fish to be moist and tender. You get the best of both worlds plus a great sauce on the side.

Crispy fish bites with chili-lime tartar sauce recipe

Serves 4

Ingredients:

For the chili-lime tartar sauce

• 1/2 cup mayonnaise
• 1/4 cup chopped dill pickles or relish
• 1-2 tablespoons lime juice (start with 1 and add more if you’d like)
• 1-2 tablespoons chopped fresh cilantro, to taste
• 1 tablespoon prepared garlic chili paste (or 1 tablespoon hot sauce with 2 garlic cloves, minced)

For the crispy fish bites

• 1 pound firm, whitefish fillets cut into 3 x 3-inch cubes
• 3/4 cup unseasoned breadcrumbs
• 3/4 cup crushed cornflakes or square cereal
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• Nonstick cooking spray

Directions:

For the chili-lime tartar sauce

1. Combine all the ingredients in a small bowl. Start with the smallest portion of each before adding more to taste. Whisk to combine.
2. Refrigerate until ready to use.

For the crispy fish bites

1. Preheat your oven to 450 degrees F. Spray a grilling pan with the nonstick cooking spray. If you don’t have a grilling pan, place an ovenproof wire rack on a baking sheet. Set aside.
2. In a medium bowl, combine the breadcrumbs, cereal crumbs, salt and pepper, and whisk to combine.
3. Place the breadcrumb mixture, the flour and the beaten eggs into separate, shallow bowls and place them on your work surface near the grilling pan and the fish.
4. One at a time, dredge each of the fish pieces in the flour. Next dip them in the egg and allow the excess to drip off into the bowl. Now coat each in the breadcrumb mixture, gently pressing the mixture with your fingers onto each piece.
5. Place the breaded pieces on the grilling pan, and lightly spray the tops with the nonstick cooking spray.
6. Bake for about 10 minutes, or until the coating turns golden.
7. Serve warm with the chili-lime tarter sauce on the side.

This meal makes a great catch.

More Sunday dinner recipes

Fritos skillet pie
Pasta with butternut squash, sausage & kale
Creamy salmon fettuccine