I’m sooo super excited about the royal baby!! I’m a little OBSESSED with Will & Kate, in a non-threatening way of course. I may have even taken the day off to watch the royal wedding and drink champagne but don’t tell anyone 😉
To celebrate the royal birth, we made fish and chips for dinner. Well, more like toddler-friendly fishsticks and chips. And a glass of champagne for me as I ramble on about all the things that I may or may not actually have in common with Kate Middleton…
Until I get to the bit about her being a princess and her rich and well-traveled husband. And I…well, I don’t have that. But what I do have is a really great recipe for fish and chips and your toddler’s gonna love it.
- 3/4 cup breadcrumbs (can use regular breadcrumbs or panko)
- 1 lb cod fillets
- 1/2 cup flour
- 2 eggs, beaten
- 2-3 large russet potatoes, washed and peeled
- seasoned salt
- garlic powder
To make your own “chips”:
1. Preheat the oven to 400º F. Cut the potatoes into wedges about the size of fingers.
2. Pour a few tablespoons of olive oil onto a rimmed baking sheet and toss the potatoes to coat.
3. Add your choice of seasonings (I like to add seasoned salt, pepper, and paprika).
4. Bake at 400º F for 25-30 min. Halfway through, turn them and pop the fish sticks in the oven. That way, everything is done cooking at the same time!
While the chips are getting a head start on cooking, make your fish sticks:
1. Place breadcrumbs, flour and egg in separate plates.
2. Cut the fish cross-wise into 1/2 inch wide sticks. Season fish with a pinch of salt and pepper.
3. Dip the fish sticks in the flour then the egg.
4. Season the breadcrumbs with a few pinches of garlic powder and paprika. Roll each fish stick in the breadcrumbs and press the breadcrumbs on so they stick.
5. Place each fish stick on a greased baking sheet. Those of us living in servant-less households will probably line the baking sheet with aluminum foil. Bake until opaque, about 15 minutes.
Serve with tartar sauce, yogurt sauce or (my kid’s favorite) plain ol’ ketchup.
If you want to switch it up, use sweet potatoes instead of russets. Go savory by using the seasonings in the original recipe. Or you could sweeten them up by seasoning them with cinnamon and sugar and using vegetable oil.
Your move, Kate.