Easy Sheet Pan Cookbook: Creative, Fuss-Free Recipes by Ruthy Kirwan

Author:Ruthy Kirwan [Kirwan, Ruthy]
Language: eng
Format: azw3, epub
Publisher: Rockridge Press
Published: 2021-01-18T16:00:00+00:00

BREADED COD FINGERS WITH MUSTARD-MAPLE SLAW

Serves 4 | Prep time: 20 minutes | Cook time: 15 minutes

Most children are pretty happy with fish sticks, or fish fingers as they’re sometimes called, but this apple slaw may surprise you with a kid’s thumbs up as well. Mine gobble it right up. It’s zingy and sweet, with a crunch that goes great with the crispy fish. This recipe uses cooling racks to bake the fish, which keeps them crispy all over without a soggy bottom.

FOR THE COD FINGERS

Cooking oil spray

½ cup all-purpose flour

2 large eggs, whisked

1 cup panko bread crumbs

1 teaspoon dried oregano

1 pound cod, skinned

FOR THE APPLE AND FENNEL SLAW

2 apples (any small red, slightly sweet variety)

2 fennel bulbs, stalks trimmed

2 tablespoons Dijon mustard

2 tablespoons maple syrup

2 teaspoons apple cider vinegar

1.

Preheat the oven to 450°F. Place an oven-safe cooling rack on top of a sheet pan and lightly spray it with cooking oil.

TO PREPARE THE COD FINGERS

2.

Set up three shallow bowls: Put the flour in one, the eggs in the second, and the panko and oregano in the third.

3.

Slice the fish into strips and dredge each in the flour, then the egg, then the bread crumbs and place on the cooling rack.

4.

Bake for 15 to 18 minutes, until the bread crumbs have browned and the fish is cooked through.

TO MAKE THE APPLE AND FENNEL SLAW

5.

While the fish is cooking, use a box grater to grate the apple and fennel bulb into a large bowl. Stir in the mustard, maple syrup, and vinegar until combined.

6.

Serve side by side on a platter.

INGREDIENT TIP: This recipe makes a vinegary slaw, but if you like yours a little creamy, just stir in a few tablespoons of mayonnaise. If you have leftovers, the slaw should keep in the refrigerator for 4 or 5 days.

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