One would think that as their kids get a bit older (we are talking 5 and 8 here) that they would be easier to feed. One might be wrong.
They seem to be getting pickier and I seem to be getting less creative.
Not a good combination come dinner time.
It has become much too easy for me to reach in the freezer and grab the box of frozen fish sticks, pop them in the oven and serve the kiddos.
So when I found this recipe, I decided to try and make my own fish sticks to surprise the kids. (and hopefully get back at least some of my cooking 'mojo!')
What You'll Need:
1 1/2 pound(s) red-skinned potatoes, cut in 1-in. chunks
Kosher salt and pepper
1/2 cup(s) whole milk
4 ounce(s) Cheddar, shredded (1 cup)
2 scallions, thinly sliced
1 large egg
1 pound(s) flounder or sole fillets, cut in 1-in.-wide strips
4 cup(s) baked potato chips, crushed
3/4 teaspoon(s) paprika
1/2 cup(s) tartar sauce
3/4 cup(s) grape or cherry tomatoes, quartered
Heat oven to 450°F. Line a rimmed baking sheet with nonstick foil.
Beat the egg in a shallow bowl until foamy. In another shallow bowl, combine the chips, paprika and ¾ tsp salt.
Dip the fish in the egg and then in the crushed chip mixture, pressing gently to help them adhere.
Transfer the fish sticks to the prepared sheet and bake until light golden brown and opaque throughout, 8 to 10 minutes.
Stir together the tartar sauce and tomatoes. Serve with the fish and mashed potatoes.
Place the potatoes in a medium saucepan, add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 10 to 15 minutes. Drain, return to the pan and mash with the milk, cheese and ¼ tsp each salt and pepper; fold in the scallions (we skipped the scallions. Just saying.); cover to keep warm.
Easy enough, and not really much different than the mashed potatoes I already do make, but somehow the 'smashed potatoes' just sounds so much more fun.