Our meal, their meal: Fish taco/fish fingers recipe

Posted in Recipes.
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As a growing family, the tendency is to spend hours labouring in the kitchen trying to make several meals for both adults and children.

And as parents, you might worry your picky toddler won’t eat your favourite spicy curry so end up spending double the time in the kitchen and double the expense of ingredients.

But why prepare two meals, when you only need to make one?

Aaron Harvie’s cookbook, A house husband’s guide: Our meal, their meal has the answer. 

Fish taco/fish fingers recipe

Ingredients

500 g (1 lb) snapper or kingfish fillets, skinned

100 g (31⁄2 oz) plain (all-purpose) flour

2 eggs, beaten

60 g (2 oz) panko crumbs

1 tablespoon vegetable oil

Baja white sauce

125 g (4 oz) mayonnaise

125 g (4 oz) sour cream

1⁄2 teaspoon cumin

1⁄2 teaspoon smoked paprika

1⁄2 teaspoon onion powder 

1⁄2 teaspoon garlic powder

1⁄2 lime, juiced

sea salt, to season

Our meal

250 g (9 oz) red cabbage, shredded

4 tablespoons white vinegar

1⁄4 bunch coriander (cilantro), roughly chopped

6 our tortillas

1⁄4 red onion, thinly sliced

1⁄2 lime, quartered

Their meal

50 g (2 oz) peas

mashed potato


Listen to Aaron Harvie on Kinderling Conversation:


Method

Step 1. Preheat the oven to 180 ̊C (350 ̊F). Fill a steamer with water and place over medium heat. Lightly grease a baking tray with vegetable oil.

Step 2. Cut the sh into bite-sized chunks. Place the flour, eggs and panko into three bowls. Dunk the fish into the flour then the egg then the panko, ensuring they are entirely coated. Put aside on the baking tray.

Step 3. To make the Baja white sauce, grab a mixing bowl and add the mayonnaise, sour cream, cumin, smoked paprika, onion powder, garlic powder and lime juice. Mix together then taste and season with salt. Set aside in the refrigerator.

Step 4. Place the red cabbage and coriander into a bowl and dress with the vinegar. Toss well and set aside.

Step 5. Place a dry, non-stick frying pan over medium heat. Grab two tortillas and place them on the pan, one on top of the other. Cook until mottled and brown on one side then flip. When one side of each tortilla is cooked, remove from the pan and place under a tea towel to keep warm. Repeat until all are cooked.

Step 6. For the Little Ones, place the fish into the oven and cook for 15 minutes or until golden brown, then remove. Cook the mashed potato and allow to cool. Place peas in the steamer and cook for 8 minutes.

To serve

To serve the little one’s meal, plate the fish, the potato and peas and serve (break one open to ensure the fish is cool enough to eat).

For the grown-ups, place tortilla on plate and top with fish, red cabbage and coriander, red onion, a squeeze of fresh lime juice and a drizzle of the Baja white sauce over the top.

For more great recipes like this one, pick up a copy of Our meal, their meal from your local retailer. 

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