Homemade Crispy Fish Sticks and Sweet Pea & Potato Mash
Remember eating fish sticks as a kid? I do! I always loved them but I haven't had them forever! Until I saw this recipe it really never crossed my mind that I could make homemade fish sticks! ;)
They turned out good and the whole family enjoyed them-even Nolan, my 9 year old son who usually stays as far away from seafood as possible. The breading helped. ;) The Pea & Potato Mash was pretty tasty, too. We also had a spinach salad on the side. Hope you enjoy!
2. Prepare mash: In a large saucepan, add potatoes and enough water to cover by 2 inches. Bring to a boil, then reduce heat to medium and simmer until tender, about 10 minutes. Add peas and return to a simmer, then drain and return to saucepan. Add butter, lemon zest, salt and pepper. Using a potato masher, mash until smooth. Stir in milk and cover to keep warm.
3. Meanwhile, in a large shallow dish, mix together flour, garlic powder and paprika. In a large bowl, whisk together egg whites and dill. To a zip-top bag, add pita chips or crackers. Using a rolling pin or the bottom of a saucepan, pound until finely ground. (Alternatively, use a food processor to crush them.) Spread on a large plate.
4. Working with 1 strip at a time, dredge fish in flour, shaking off excess; dip in egg white mixture, letting excess drip back into bowl. Press both sides into ground chips to coat. Arrange on prepared rack and bake until golden brown and fish is opaque throughout, about 10 minutes. Serve with mash and lemon wedges.
*Recipe from Clean Eating Magazine*
They turned out good and the whole family enjoyed them-even Nolan, my 9 year old son who usually stays as far away from seafood as possible. The breading helped. ;) The Pea & Potato Mash was pretty tasty, too. We also had a spinach salad on the side. Hope you enjoy!
Homemade Crispy Fish Sticks and Sweet Pea & Potato Mash
Ingredients
Fish Sticks
- 1/4 cup whole-wheat flour
- 1/2 tsp each garlic powder and ground paprika
- 3 large egg whites
- 2 tsp dried dill
- 2 cups whole-grain pita chips or crackers
- 1 lemon, cut into wedges
Mash
- 1 lb new potatoes (red and/or white), scrubbed and quartered
- 1 cup frozen peas
- 1 tbsp organic unsalted butter
- 1 1/2 tsp grated lemon zest
- 1/2 tsp sea salt, or to taste
- 1/4 cup whole milk
- Ground black pepper, to taste
Preparation
1. Preheat oven to 450°F. Line a rimmed baking sheet with foil and arrange an ovenproof rack over top. Mist rack with cooking spray and set aside.
2. Prepare mash: In a large saucepan, add potatoes and enough water to cover by 2 inches. Bring to a boil, then reduce heat to medium and simmer until tender, about 10 minutes. Add peas and return to a simmer, then drain and return to saucepan. Add butter, lemon zest, salt and pepper. Using a potato masher, mash until smooth. Stir in milk and cover to keep warm.
3. Meanwhile, in a large shallow dish, mix together flour, garlic powder and paprika. In a large bowl, whisk together egg whites and dill. To a zip-top bag, add pita chips or crackers. Using a rolling pin or the bottom of a saucepan, pound until finely ground. (Alternatively, use a food processor to crush them.) Spread on a large plate.
4. Working with 1 strip at a time, dredge fish in flour, shaking off excess; dip in egg white mixture, letting excess drip back into bowl. Press both sides into ground chips to coat. Arrange on prepared rack and bake until golden brown and fish is opaque throughout, about 10 minutes. Serve with mash and lemon wedges.
*Recipe from Clean Eating Magazine*
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