Seeing as both me and my little girl are pretty much non-meat-eaters (by no other reason that we just don't like it very much), I am always on the hunt for recipes the whole family can enjoy (including the boys, who are a lot less funny when it comes to food that us girls are.)
Kids can be notoriously tricky when it comes to fish (which they ideally should be eating lots of, especially salmon and other fish full of good fats), and will come up with all sorts of excuses for why they
don't like it. (Mine does, anyway!)
But now I have
finally discovered that by doing this
one little thing when serving fish, they both LOVE their dinners – and even ask for second helpings! (Oh, and us adults love this one too, so it's a total winner all around!)
The trick? Cover the fish with smashed up cornflakes. Genius.
Here is a lovely recipe for some cornflakes crusted baked fish fingers we made the other day – that went down absolute
treat. So if you are in the market for some fish-based dinner inspo, I can absolutely recommend these:
Ingredients
1/4 cup all-purpose flour
2 eggs
2 cups cornflakes cereal, crushed
3 tbsp finely chopped dill
1/2 tsp salt
400-g pkg frozen cod fillet, thawed
1/2 cup fat-free Greek yogurt
2 tbsp finely chopped dill pickles
Lemon wedges, optional
Instructions
- Preheat oven to 225 C. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with 1 tbsp dill and salt in a third dish.
- Pat fish dry with paper towels. Cut into long sticks, about 15 pieces. Dip each piece first in flour, then in eggs, then in cornflakes (remember, you have to really smash them up!) mixture. Lay on baking sheet. Lightly spray tops with oil.
- Bake in centre of oven until golden brown, flipping halfway through, about 10 min.
- Stir yogurt with pickles and remaining dill in a small bowl. Serve alongside fish fingers and garnish with lemon wedges.
(Recipe via
Chatelaine.com)
