Skip to main content

Fish Sticks, Chips (Fries) and Carrots

Now once I get a job don't expect so many posts in one week and don't expect to see two new recipes tested out in one go. That just isn't going to happen. But it was a big cooking day (I also made bread and mayonnaise - those will be other future posts).

First out of the box was fish sticks.  Yeah, yeah I know sounds real boring but they really came out good.  This would be a real good gateway recipe to get a kid to like fish. Now I technically started out using this recipe from Cooking Light that I've had sitting around since 2011. I adapted it quite a bit. I liked the idea of the pumpkin seeds and panko but wasn't too enthralled with the rest.  Plus it uses two egg whites - ugh not those pesky left over yolks again! So I decided to just use whole eggs. How much fat are you really saving by just using the whites - not enough. Now maybe if it were warmer and I was interested in making some ice cream, those extra yolks would be worth it, but not today.

Fish Sticks (adapted from Cooking Light)

1/2 c flour
salt/pepper
2 eggs
juice from one lime
1/2 c lager
1 1/2 T dijon mustard
2 t old bay seasoning
2/3 c panko
1/3 c pumpkin seeds toasted (also called pepitas)
1/2 t chipotle pepper
1lb cod - cut into 1" wedges

Preheat oven to 425. Cover sheet pan with aluminum foil. Mix flour, salt, pepper in a shallow dish. Mix eggs, lime, mustard, and lager in another shallow bowl.  Put pumpkin seeds in food processor and pulse until coarse.  Mix pumpkin seed, panko, and pepper in a third shallow dish.

Dip fish into flour.  Shake off excess and then dip in egg mixture.  Finally dip in panko mixture. Preheat sheet pan in oven for 10 minutes. Place fish on sheet pan and bake for 8 minutes, turn fish. Bake an additional 7 minutes or when fish flakes easily when poked with a fork. (Total cook time 15 minutes). Serve with herbed mayonnaise.

Since the oven was on and I had some potatoes that were starting to grow, I decided to make some oven fries.  This recipe is so easy and so delicious - they are not greasy and taste great with Herbes de Provence. But feel free to just do salt if you don't have Herbes de Provence. Since I had the herbed mayonnaise going for the fish, I thought we would go Belgium and have fries to go with the mayonnaise too.
Make them on a silpat for easy cleaning (or I suppose you could use foil)


Then there was the carrot recipe from the New York Times a few weeks ago. These came out quite lovely.  OK Mark (Bittman) I get that you were trying to save me from having to wash another pan but putting the roasting pan over the two burners just didn't really work to well.  The olive oil pooled in the corners and I got a big dark mark in the pan in the outline of the burner. Next time I think I would just break out the cast iron pan and brown them in that.

So overall this was a pretty good meal.
Labels:

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...
2 comments
Read more

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version.  They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea.  We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender.  Blend until smooth.  Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...
Post a Comment
Read more

Almond & Jam Tarts

These are quite impressive looking but very easy to make - especially if you buy ground almonds. The really nice part is that you just press the dough into the tart pans. The only rolling is for the cut outs. Peach Jam Currant Jam Almond & Jam Tarts (Adapted from Bon Appetit ) Makes 2 tarts 7 oz (approx 2 cups) Ground Almonds or Hazelnuts* 4 1/2 c flour 2 1/4 t kosher salt 1 1/2 t baking powder 2 t nutmeg 1 1/2 c sugar 3 sticks butter 6 T heavy cream 3 egg yolks 1 t almond extract 1 Earl Grey tea bag 1 1/2 c apricot jam** 1 1/2 c plum jam** 2 t orange zest 1 egg 1/4 c raw sugar Mix almonds, flour, salt, baking powder and nutmeg in a bowl. Set aside. Cream butter and sugar together. Add egg yolks, cream, and almond extract. Mix well. Gradually add flour/almond mixture and mix until combined. Divide dough into 3 equal parts, flatten 1 into disk and chill for at least 1 hour. Press the remaining two doughs into tart pans cover and chill....
Post a Comment
Read more