We’ve become enthusiastic fans of fish here at Casa Fishbowl. I’ve been slowly trying new recipes to see which ones everyone will eat, mostly because fish is healthy and I would like to get away from eating so much meat.
I have a few recipes in rotation at this point. Here’s a really good one for Dijon Pan-Fried Tilapia. The family also liked these Thai Salmon Sliders (I need to make those again!). Our fishy default lately however has been (a) quickly breaded fish a.k.a. the homemade fish sticks** and (b) fish cakes. I like making fish cakes because you can make with pretty much any white fish. I grab whatever is on sale and stick it in the freezer until I need it. I do need to be better at remembering to take it out of the freezer the night before. This recipe comes with a sauce that makes me salivate just thinking about it.
** The secret of great breaded fish is to use PANKO, a type of fluffy breadcrumb that will make your breaded fish taste lighter and crispier. Look for it in among Asian foods in your grocery store. Get some. Pronto. You won’t regret it.
Do you have any good fishy recipes to share? I’d love to hear ’em if you do!
