Ingredients
800 g cod or other fish fillets, about 2 cm thick
Nonstick cooking spray
⅔ cup milk
⅔ cup all-purpose flour
1 cup fine dry bread crumbs
310 g ranch dressing
½ tsp dry mustard
¼ tsp New York Cut pepper
¼ cup butter, melted
⅓ cup light sour cream
⅓ cup SIDS RASPBERRY HONEY MAYO
2-3 tbsp milk
Directions
Preheat oven to 230°C. Lightly coat a baking tray with cooking spray then set aside. Rinse fish pat dry with paper towels and cut into 8x2 cm strips.
Pour the ⅔ cup milk into a shallow dish. Place flour in another shallow dish. In a third shallow dish stir together bread crumbs, 2 tablespoons of ranch dressing, ¼ teaspoon of dry mustard and pepper. Stir in melted butter until combined (if necessary, use your fingers to break up any lumps).
Dip fish in the ⅔ cup milk; lightly coat with flour. Dip again in the milk then lightly coat with bread crumb mixture. Place fish on the prepared baking sheet. Bake for 10-12 minutes until fish flakes easily when tested with a fork.
Meanwhile, for dipping sauce, in a small bowl combine sour cream, SIDS RASPBERRY HONEY MAYO, 2 tablespoons milk, the remaining ranch dressing and the remaining ¼ teaspoon dry mustard. Add additional milk, if necessary, to reach desired consistency. Serve fish with dipping sauce.
