Panko Pumpkin Seed Fish Sticks

1/2 cup flour
1/4 tsp black pepper
1/2 cup beer
2 tbsp honey mustard
1 tbsp lime juice
2 large egg whites
2/3 cup panko
1/3 pumpkin seeds (if unsalted may need to add 1/2 tsp salt)
1 tsp ground cumin
1/2 tsp ground chipotle chili pepper
1 pound halibut or tilapia, cut in to 4″ strips

Preheat oven to 450°. Coat a baking sheet evenly with cooking oil. Combine flour and black pepper in a shallow dish. Combine beer, honey, mustard, lime juice, and egg whites in another shallow dish. Stir with a whisk until foamy.

Place panko, pumpkin seeds, cumin, and chipotle pepper in a food processor; pulse 20 times or until coarse crumbs form. Place pumpkin mixture in a third shallow dish. Working with one piece at a time, dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture until completely covered. Place fish on pan and bake at 425° for 15 minutes, turning once.

Recipe provided by Shelly Ruybalid