Whenever Matthew is out of town (not very often…maybe a couple days every two or three months), I try to plan a special few days with the kids. It keeps us busy so we’re not sitting around just feeling sad that he’s not with us. We go to fun places (think pet stores and parks…maybe the kids’ museum), read extra stories, maybe watch a fun movie, etc. These days end up often being some really, really special days for us.
Another thing I like to do is make my own version of “kid food” for us to enjoy while he’s gone. Admittedly, I often say that I don’t believe in kid food. Our babies eat what the rest of the family eats as soon as they have enough teeth for that. We give them ethnic foods, and even spicy foods from the get go, and I think it helps them have a very broad palate. (Not to mention starting our kids off with lots of fat and protein rather than carbs as their first foods.)
Still, sometimes “kid food” is just kinda fun! I loved fish sticks as a kid, and my kids, being the sardine-eating babies that they were, really like fish. I wanted to make some fish sticks for a fun dinner for them (because anything that’s dip-able in a sauce is just winning big time at our house; we are a sauce family!). I definitely had to make these fish sticks gluten-free so that we all felt well, and then they ended up being grain-free, too! Sweet!
I think people are generally timid about frying foods. I’m still working on fried chicken for sure (you will not beat me, chicken!), but I’m not too shabby when it comes to french fries or fried fish. Probably the biggest, scary thing about frying fish or meat is that you want to make sure it’s done and that everyone won’t end up with food poisoning from undercooked fish. Ick. Valid point.
However, because these fish sticks are fairly small, they fry up pretty quickly and will be done on the inside when the outside is golden brown. I keep the temperature of the oil fairly hot at medium-high–making sure the fish is sizzling as soon as it hits the oil. This tells me I’m at a good frying temperature. However, it is A-OK to just use a deep-fry thermometer. (Heat your oil to about 325 degrees or so; keeping the oil under 350 degrees ensures it will not start smoking and burn your food.) Remember, the fish will keep cooking after you pull it out of the oil, so you get an additional measure of anti-food poisoning security going on there.
I use coconut oil for frying because it can withstand high heats without burning. Plus, I think it’s nutritionally dense, so I kinda’ love the idea of bathing my food in it. If you’re worried that everything is going to taste “coconut-y,” rest assured, it actually will not! I was so surprised the first time I tried frying in it. I buy a huge vat of coconut oil at Costco since I use it so often for everything from bathroom to kitchen! Great price!
Also, I suggest tapioca starch in this recipe, but you could use arrowroot starch interchangeably. This is my favorite brand.
I use cod for this recipe because it holds up against frying fairly well, is a traditional type of fried fish anyway, and it is more affordable to buy wild-caught than some other types of fish. (I see you, sea bass.) I try to buy wild-caught fish rather than farmed or don’t buy it at all. Call me snobby, but I’m not a huge fan of what they feed farmed fish and definitely don’t want that in my body!
Dip these guys in tartar sauce or drizzled with a squeeze of lemon. Delish! Make it super easy and serve with some sweet potato fries from the frozen section of the grocery store. I won’t judge you! 🙂
And now for the recipe!
- 3 cod fillets, thawed if previously frozen
- 1 c. coconut milk
- 1 egg
- 1 c. tapioca starch (or arrowroot starch)
- 1 T. old bay seasoning
- 1 t. salt
- 1 t. pepper
- 1-2 cups coconut oil
- tartar sauce or fresh lemons, quartered, for serving
- Rinse the cod fillets and pat them dry with a paper towel.
- Cut the fillets into "sticks" width-wise.
- Pour coconut milk into a pie plate or a plate with angled sides.
- Dump the fish sticks into the coconut milk, turning to cover completely, and let them soak while you prepare the other ingredients.
- Crack the egg onto another plate and beat it with a fork.
- Combine the tapioca starch, old bay, salt, and pepper and dump onto an additional plate. (Or save yourself a dish, dump it all onto the plate, and use your fingers to mix it up.)
- Meanwhile, add the coconut oil to a large frying pan or saute pan over medium-high heat. You want enough oil so that the oil is at least ½ an inch deep once it has melted.
- With one hand, take a few pieces of fish and transfer them from the coconut milk to the egg mixture. Toss to coat. Then use the same hand to drop them into the tapioca starch mixture. Use your clean hand to toss. Repeat these steps until all of the fish sticks are dredged in tapioca starch.
- When the oil appears hot but not smoking (or when a deep fry thermometer reads 325 degrees), drop one piece of fish into the oil. Make sure it bubbles and sizzles quickly to ensure your oil is at the right temperature. You want it to bubble/sizzle without going nuts and very loudly bubbling.
- Add more pieces of fish to the pan, making sure they are not touching each other (this will help them brown evenly).
- When the underside appears golden brown, flip carefully with tongs and fry on the other side (about 3-4 minutes per side).
- Carefully remove to a paper-towel lined plate and sprinkle with a bit of additional sea salt if desired.
- Add additional pieces of fish to the pan and continue frying.
- Serve with tartar sauce or a drizzle of fresh lemon juice.
Did you try it? Send me your comments below! I’d love to hear what other “kid foods” you and your family enjoy.
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