Friday Night Fish Sticks & Fries
When I was caring for my brother, every Friday his dinner request was the same; fish sticks and fries! Now, you would think a request for something stored in the freezer, out of the box, and thrown into the oven would be a caregivers dream! It would be, except my brother’s diet restrictions were many and packaged food was taboo; besides that, there was no way I was going to eat frozen fish from a box – no matter how tired I was! Thus started my quest for a healthy, easy fish stick recipe we would both enjoy and would stay within the restrictions I had to work with. After lots of searching and a few trials, I came up with this recipe that we ate pretty much every Friday night. It is still one of my favorites!
1 c. Panko- plain
3 T. reduced-calorie mayonnaise
2 t. water
1 t. lemon juice
½ t. grated lemon rind
1 ½ lb. Mahi-Mahi, cut into 1” wide strips
Place Panko crumbs in a shallow bowl and set aside.
Combine mayonnaise, water, lemon juice and rind in a small bowl; stir well.
Dip fish in mayonnaise mixture, and dredge in breadcrumbs; be sure entire piece of fish is covered with the Panko. Place fish on a baking sheet.
Bake at 425 degrees for 20 – 25 minutes or until outside is crispy and browned
Cook’s Note: Fish can also be used for fish tacos, topped with Cumin Cole Slaw.
3 large Yukon Gold potatoes
1 T. Olive Oil
Salt & Pepper to taste
Slice the potatoes into rounds or steak fry shape. Place in a bowl of cool water for at least 10 minutes and dry well on paper towels. Place the potatoes in a bowl and sprinkle with the oil, salt and pepper. Toss to coat.
Place the potatoes on a baking sheet in a single layer. Bake at 425 degrees for 20 minutes, turn them over and bake for another 20 minutes until golden and crisp on the outside, tender on the inside.
Cook’s Note: You can change up the recipe by using garlic olive oil or garlic salt, or adding cumin. You can exchange the Yukon Gold’s with any potato you prefer.