Don’t shy away if you’re not into fish — you can use this recipe with chicken, pork, or even tofu! When it comes to weeknight dinners, anything that is frozen and can be popped in the oven is a must, especially with all of our busy schedules. Unfortunately, most frozen food options have chemicals, preservatives, and additives that are unnecessary and terrible for our health. Also, gone are the days when kids and parents eat different meals.
So, here is a new weeknight dinner hero! Fancy Fish Sticks! Same recipe, a different cut of fish, everyone is happy. These go from frozen to air-fryer or oven, so make a big batch ahead of time.
Michaela Blaney is a certified health coach, clean recipe developer, and overall health enthusiast. Being a proud “Aunt” to many tiny humans, cooking nutritious and “kid-approved” meals has become both her hobby and a life feat. She sees first-hand how challenging being a parent is — juggling all the balls while trying to appease many picky appetites that change with the wind. She has made it her goal to provide friends and parents alike with tasty, super nutritious, and fun food for the whole family.
FANCY FISH STICKS RECIPE
Ingredients
1 lb of wild salmon (I use farro island)
2 cups of gluten-free Alexia brand breadcrumbs
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp oregano
two eggs
1/3 cup mayo (I use veganaise)
1/4 cup water
Instructions
1. Salmon should be prepped and ready to go (see recipe notes). If not, remove the skin and cut it into filets. I put aside two filets for the adults and cut the rest into little strips or chunks for the kids.
2. Prepare dredge bowls; mix the breadcrumbs, salt, pepper, garlic powder, paprika, and oregano in one shallow bowl. Whisk together the eggs, mayo, and water in another shallow bowl.
3. With one hand, coat the salmon in the egg mixture. Using the other hand, cover it in the breadcrumb mixture. Rest on a wire cooling rack. Repeat with every piece of fish!
4. I use an air-fryer for this recipe as it is QUICK. Set air-fryer to 375 degrees. For the larger filets, cook for 8-10 minutes. For the fish sticks, cook for 5-6. Both should be golden and crispy and cooked perfectly inside!
5. I like to have mine with a tarter sauce and a side salad but have what you want; the world is your oyster!
Recipe notes
If farmed salmon is your only option, go for it, but I always try to get wild when purchasing my proteins. Also, get your fish monger at your grocer to remove the skin for you and filet it. It makes it easy peasy when you get home from the store. Then just cut the filet into little fish sticks.
If you are okay with gluten, don’t worry about the gluten-free bread crumbs; they will work fine.
Add or remove any seasoning you like – kids can be picky; I get it, so if the green oregano scares them, take it out!
The mayo is optional but adds a rich element to the coating, which I love.
RECIPE & STORY BY MICHAELA BLANEY / PHOTOGRAPHY BY ERIN KELLY
Find more recipes and wellness information on Michaela’s Instagram @michaelablaney or at her website www.michaelablaney.com
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