An Attempt To Jazz Up Fish
My children cannot decide if they like to eat fish. One minute they are inhaling a fillet of freshly caught trout, and the next minute they’re giving me stuck out tongues over simple tilapia. I haven’t figured them out at all. Last summer we discovered swordfish, and the first two times we had it, both kids licked their plates clean. Then I made it a third time and they barely touched it.
One thing that I can generally get them to agree on is that they enjoy eating fish sticks. It may be that they like the simple act of dunking, or they actually like the crispy breaded fish, but either way, it was one way they would eat fish. Except that fish sticks in general are more breading than fish, so I set out to find a homemade version of fish sticks that packed a little more nutrition. I found my solution in a Better Homes and Gardens kids cookbook called Kid Friendly Favorites Made Healthier. We’ve had mixed results with this book, but the Seaside Fish Fingers looked really promising on paper.
Once I had my ingredients assembled, the fish fingers came together quickly and also baked up quickly. My one error, I soon found out, was that I did not shake off the excess breading, so they took a little longer to bake than the recipe suggested. No matter, the fish still cooked up and I presented it to my children with a flourish, eager to see them gobble up their fish and clamor for more. I sampled a piece and thought that the fish was really delicious — I liked the flavors in the breading, and I absolutely loved that there was a lot of fish in that breading. But when I looked over at my two… they were both simply staring at their plates. Not only did they not like the fish, but they both told me rather vehemently that they hated this fish. I was stunned, and ate another piece just to see if we were eating the same fish.
I have yet to figure out what went wrong or what my children really think about fish. Obviously, these Seaside Fish Fingers were a complete flop in the minds of my children, but perhaps your fish-loving cherubs will be a little more kind with your presentation. Really, these are very good fish fingers, and I would make them again in a heartbeat… if I had different children.
Seaside Fish Fingers
1/2 teaspoon dry mustard, divided
1/4 teaspoon black pepper 1/4 cup butter, melted 1/3 cup sour cream 1/3 cup mayonnaise 2 to 3 tablespoons milk
Thaw fish, if frozen. Rinse, and pat dry with paper towels. Cut fish into 3 x 1 inch strips. Lightly coat a baking sheet with cooking spray and preheat oven to 450ºF.
Place the 2/3 cup milk in a shallow bowl. Place the flour in a second shallow bowl. In a third shallow bowl, combine the bread crumbs, 2 tablespoons of the Ranch dressing mix, 1/4 teaspoon dry mustard, and the pepper. Mix well. Add the melted butter to the breadcrumbs and stir in, using a fork to break up lumps. When fully combined, the mixture should resemble brown sugar.
Dip the fish in the milk, followed by the flour. Shake off excess flour. Dip the fish back into the milk and then lightly dredge it in breadcrumbs. Shake off the excess and place on the prepared baking sheet.
Bake uncovered for 10 to 12 minutes, or until the fish flakes easily with a fork.
Meanwhile, for a dipping sauce, combine the sour cream, mayonnaise, remaining Ranch dressing mix and remaining 1/4 teaspoon dry mustard. Add milk to reach desired consistency. Serve sauce with fish.
