It doesn’t take a lot of time to make your own breaded fish fillets (or sticks) and by doing so you avoid all those unwanted additives found even in “healthy” varieties. This is a great recipe to double-up and freeze for later use!
Time-Saving Tip: Make a double batch and freeze. To freeze, simply loosen cooked fish from bottom of the baking sheet, but leave fish on the baking sheet and set aside to cool completely. Then, place baking sheet in freezer for a couple of hours to freeze the fish. Once frozen, place fish fillets (or sticks) into a freezer-safe container and freeze. When ready to eat, simply transfer frozen fish to toaster oven and reheat as directed in the recipe notes below.