There are a few frustrations which come from making your own food from scratch, but mostly there are only benefits. And of the greatest of them is being able to make and eat whatever might come to mind. When my kid recently first expressed curiosity about fish sticks, those frozen things in boxes shaped like fingers (or possibly sometimes shaped like fish or dinosaurs,) I dismissed her interest by saying they are served in cafeterias, and no one likes them. But she kept asking: Why would people shape fish into strange forms? I didn't have any good answers, so I suggested instead we try to make our own, with just real fish and breadcrumbs. Can we make any shape we want? she asked. I said we could make whatever worked. She decided on nuggets. With half a pound of local hake in hand, we quickly fried up these breaded chunks. They took only minutes to make and were moist, crispy and deliciously fresh. If you're looking for a ten minute dinner, this is your golden ticket. And because they are oddly shaped, for fish at least, I will venture to say that even kids might all love them.
Ingredients:
About 1/4 pound of fresh hake or cod fish per child, (1/3 pound per adult) bones removed, cut into 1.5" to 2" chunks (Hake is more nutritious as it has a higher level of Omega oils, according to our local fisherman.)
Japanese Panko breadcrumbs (We prefer the sort with only wheat and salt as ingredients. Some brands add other flavoring and preservatives, so check the labels before you buy them.)
Vegetable oil for frying
1 lemon
Steamed or fresh greens to serve with
To prepare:
Rinse and dry fish well, and season with salt and pepper
Fill a shallow dish with breadcrumbs, and season this too.
Lightly toss and turn each chunk of fish in the Panko so that all sides are covered. Don't worry if they are not completely covered, these breadcrumbs are so light and flaky they will form a full crust anyway, without the use of egg to coat the fish thickly.
Meanwhile, heat 1/2 inch of vegetable oil in a cast iron skillet until very hot but not smoking.
Place fish nuggets in oil and let fry over medium high heat on each side for about 1 minute, turning so that each surface crisps up to a nice golden brown color. The nuggets should sizzle when they hit the pan. Do not cook more than 1 minute per side, and be careful not to burn them either, as they cook quickly when cut into pieces.
Remove fish from oil and let grease drain a moment on a paper towel before plating.
Serve immediately with fresh lemon wedges, greens of your choice and hot sauce (optional).
Ingredients:
About 1/4 pound of fresh hake or cod fish per child, (1/3 pound per adult) bones removed, cut into 1.5" to 2" chunks (Hake is more nutritious as it has a higher level of Omega oils, according to our local fisherman.)
Japanese Panko breadcrumbs (We prefer the sort with only wheat and salt as ingredients. Some brands add other flavoring and preservatives, so check the labels before you buy them.)
Vegetable oil for frying
1 lemon
Steamed or fresh greens to serve with
To prepare:
Rinse and dry fish well, and season with salt and pepper
Fill a shallow dish with breadcrumbs, and season this too.
Lightly toss and turn each chunk of fish in the Panko so that all sides are covered. Don't worry if they are not completely covered, these breadcrumbs are so light and flaky they will form a full crust anyway, without the use of egg to coat the fish thickly.
Meanwhile, heat 1/2 inch of vegetable oil in a cast iron skillet until very hot but not smoking.
Place fish nuggets in oil and let fry over medium high heat on each side for about 1 minute, turning so that each surface crisps up to a nice golden brown color. The nuggets should sizzle when they hit the pan. Do not cook more than 1 minute per side, and be careful not to burn them either, as they cook quickly when cut into pieces.
Remove fish from oil and let grease drain a moment on a paper towel before plating.
Serve immediately with fresh lemon wedges, greens of your choice and hot sauce (optional).
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