Sure, our taste buds and the discerning ability of our appetites change over time. But there are some meals that taste great at age 4 and age 40. They are different for everyone, but for me, I always loved fish sticks as a kid (which, let’s face it … don’t often include a lot of fish). As an adult I stay far away from any processed fish product. Happily, though, I can make fish sticks with sustainable, healthy fish choices so I can fix that craving when it occurs. And they are so much better than greasy, mushy processed fish sticks! Oh, and did I mention, done in 30 mins or less?
To make this a super kid-friendly meal (or in my case, just because it tastes good) you can serve with mac and cheese and zucchini/squash fries. To make the “fries”, simply cut the squash into quarters, toss with olive oil, season with S/P, and bake at 400 for about 15 minutes.
- 1 tbsp. 2% milk
- 2 large eggs, lightly beaten
- 1 pound halibut or tilapia (see notes), cut into 1-inch strips
- 1 cup panko breadcrumbs
- 2 tbsp. canola oil
- Homemade tartar sauce:
- 1/4 cup light sour cream
- 3 tbsp. mayonnaise
- 2 tbsp. relish
- 2 tsp. minced capers
- Combine milk & eggs in a large bowl and stir with a whisk to combine. Toss fish in the milk & eggs. Place the panko in a large ziplock and season with S/P. Add the fish to the panko mixture, seal bag and shake to coat fish.
- Heat a large nonstick skillet over medium-high heat. Add 1 tbsp. oil to the skillet; swirl to coat. Cook the fish in batches (adding more oil as needed), turning to brown all sides until cooked through, about four minutes.
- Combine the sauce ingredients in a small bowl and serve with the hot fish sticks.