I’ve been on a major broccoli kick lately. And my six year old self is in total shock.
But my thirty-something self is totally blown away by broccoli’s chameleon like capabilities. Not to mention its wonderfully herby flavor that it lends to favorite dishes. Like casseroles. Tater tots. Spreads. And now, fish sticks. I just can’t seem to get enough of it. Broccoli, you had me at broccoli.
So with a bag of low-sodium (but stale) blue corn tortillas on hand, I found myself with the urge to bread and bake some proteins. And with a quick pulse in the food processor and a cup of cornmeal, I had a mighty fine crunchy topping for my fish filets.
But I wanted to make it different. And healthier. And more colorful. And that’s where a cup of broccoli florets came to the rescue. With another pulse in the food processor, those tree tops turned into a fine crumbs, which easily mixed right into that tortilla/cornmeal combo. And with a quick egg wash and a trip to the oven, I had broccoli crusted fish sticks for me, my kid, and me to enjoy.
So please say so long to over-cooked, steamed broccoli. Or cheesy topped broccoli. And give broccoli crusted fish sticks a try. You’ll never look at broccoli (or fish sticks) the same way again. And I swear even the most broccoli fearing eaters will love these. Plus can use it on chicken, too. And double plus, it’s gluten-free if you’re into that sort of thing.
BROCCOLI CORNMEAL BREADCRUMBS
- 1/2 cup cornmeal
- 2 handfuls salt-free tortilla chips
- 1 cup broccoli florets
- 1 tsp salt-free garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
Place the cornmeal and tortilla a chips in the food processor and give it a quick pulse until the tortilla chips form crumbs. Then add the remaining ingredients and pulse a few times more until the broccoli looks crumby as well. Transfer to a shallow dish and use as the coating for any cornmeal-crusted fish or chicken recipe.