Friday, May 20, 2011

Healthy Dinners: Homemade Fish Sticks and Potato Wedges

This week, Nolan provides our yummy recipes as I handed cooking duty over to him for a few days.  Why? Stomach flu from goodness knows where, but toast and Gatorade and I are best friends this week.  As we are on the vegetarian trek but we include fish, dairy, and eggs.  (Well, far less dairy but more on that later.)

Two days before the end of school, we happened upon a funny conversation.  Nolan and I were talking about how much we hated school fish sticks versus the ones our parents made at home and that we learned to make as we got older.  Well, Miss Eva declared "I love school fish sticks! They are AWESOME!" Nolan snorted and said "We can make BETTER ones."Eva "No, you can't."

The battle, apparently, was on.  He made a bet with her that ours were better and she was definite in the idea that they most certainly were not.  So, last night, Nolan made catfish sticks, potato wedges, and salad.  Covered in panko, crunchy and golden, lots of seasonings, and as Eva tentatively ate them . . . she declared us the winners.

Hopefully you do too and thank you to Nolan for manning the kitchen for the week!  Let's hope my stomach decides to get better soon!

Baked Catfish 'Sticks' and Roasted Potato Wedges
Serves 4-6 easily and can easily double or triple

Potato wedges:

3 potatoes, chopped into wedges
2 tablespoons of olive oil
Italian seasoning, salt, and pepper to taste

-Toss together and bake at 400 for 20 minutes or until done, turning every 10 minutes

Catfish strips:

1 lb. fresh catfish, cut into strips that are about 1/2 to 1 inch thick by 2-ish inches long
1/2 cup crushed saltines
1/2 cup panko style breadcrumbs
1/2 cup yellow corn meal
1 egg
1/2 stick butter, melted
1/2 cup water
pepper, Cajun seasoning, dried savory

-Mix egg, butter, water, and Cajun seasoning.
-Mix saltines, panko, and corn meal in separate bowl.
-Dip strips in wet mix, followed by dry mix to bread each.
-Place on oiled pizza or cookie sheet and bake at 400 for 20 minutes or until done

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