Fish Nuggets With Crispy Asparagus Fries

• 1 pound tilapia fillets
• 3/8 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/3 cup cornstarch
• 1 tablespoon water
• 1 large egg
• 1 cup whole-wheat panko (Japanese breadcrumbs)
• Cooking spray
• 2 tablespoons canola oil
• 1 pound asparagus, trimmed
• 1/4 cup canola mayonnaise (such as Hellmann's)
• 1 tablespoon dill pickle relish
• 1 tablespoon finely chopped green onions

1. Preheat oven to 450u0b0. Place a large jelly-roll pan in oven (leave pan in oven as it preheats). Cut fish into 1 1/2-inch pieces; sprinkle evenly with 1/4 teaspoon salt and pepper. Place cornstarch in a shallow dish (such as a pie plate).
2. Combine 1 tablespoon water and egg in a shallow bowl; stir with a fork. Place panko in a shallow dish. Dredge fish in cornstarch; shake off excess. Dip fish in egg mixture. Dredge in panko. Carefully remove pan from oven; coat with cooking spray. Drizzle oil over pan; tilt pan to coat with oil.
3. Arrange asparagus on one side of pan and fish on the other. Sprinkle asparagus with 1/8 teaspoon salt. Bake at 450u0b0 for 12 minutes or until done, turning fish and stirring asparagus after 8 minutes. Combine mayonnaise, relish, and onions. Arrange 3 ounces fish, 1/4 of asparagus, and 1 tablespoon sauce on each of 4 plates.

tilapia, salt, black pepper, cornstarch, water, egg, cooking spray, canola oil, canola mayonnaise, dill pickle, green onions

Taken from www.myrecipes.com/recipe/fish-nuggets-crispy-asparagus-fries (may not work)