1 pound frozen fish fillets, partially thawed
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 teaspoon grated lemon peel
1/4 teaspoon garlic salt
1/2 cup 1% buttermilk
1/4 cup plus 2 tablespoons all-purpose flour

Method:

• Cut fillets into 3/4 inch strips; set aside.
• In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, lemon peel and garlic salt.
• Place buttermilk in another shallow bowl and flour in a third bowl.
• Coat fish strips with flour; dip into buttermilk, then coat with crumb mixture.
• Place on a baking sheet coated with nonstick cooking spray.
• Refrigerate for 20 minutes.
• Bake at 425 degrees for 15-20 minutes or until fish flakes easily with a fork.
• Let stand for 2 minutes before removing from baking sheets.