Tasty Fish Recipes Kids Will Love

We should eat more fish each week and these tasty fish recipes kids will love will entice your little ones to eat more. Experts recommend eating 2-3 servings of fish or shellfish per week. That’s a lot of fish, significantly if you’ve got kids who would instead push it around the plate then eat it. So give these kid-friendly fish dishes a try; they’ll be begging for more.
These tasty fish fingers are baked rather than fried, and the golden crispy crumbs are a hit with kids. We serve them with a delicious side of guacamole that is so easy to make that even youngsters can do it. For more simple fish recipes click the link.

One cup breadcrumbs
One lemon’s zest
A generous teaspoon of salt
One gently beaten egg
Two fillets of salmon (about 200g each)
Spray with canola oil
One avocado
A half-cup of cooked corn kernels
1/2 cup red capsicum, coarsely chopped
1/4 cup halved cherry tomatoes
One lemon juice
Two tsp extra virgin olive oil

Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan-forced) and line a biscuit pan with baking paper.
In a small dish, combine the breadcrumbs, lemon zest, and salt to produce the crumb mixture. Cut the salmon fillets into “fingers” and dip them in the beaten egg, then in the crumb mixture, turning to cover each side evenly.
Place the fish on the prepared baking pan and, once all of the fish has been crumbed, lightly spray with canola oil and bake for about 10 minutes.
Meanwhile, mash the avocado in a bowl and combine it with the remaining ingredients to make the guacamole. Season with salt and pepper to taste.

Extra notes
You might add some chilli flakes and coriander to the guacamole, but because none of these ingredients is particularly popular with children, you might want to keep them on the side.
You may add herbs to the crumb mixture and even substitute chicken strips for the fish.
This meal feeds two small children and one hungry adult.

With oven-baked chips, make quick fish cakes
Are you looking for a quick dinner recipe with fishcakes? These fishcakes are light and airy. A crunchy, golden breadcrumb coating coats a patty of delectable fish, soft potato, zingy lemon, and herbs, served with a side of healthy-style chips.

Two peeled potatoes
One fresh salmon or trout fillet (pin-boned)
Lemons (two) (1 sliced, 1 zested and juiced)
50 grams of butter
One tablespoon thyme (lemon)
Two tbsp chopped parsley
Breadcrumbs (1/2 cup)
A small amount of milk
A few drops of sunflower oil

Two unpeeled potatoes
One tablespoon extra-virgin olive oil

Preheat the oven to 220°C conventional (200°C fan-forced) for the fishcakes.
Peeled potatoes should be cut into bits, placed in a saucepan with cold water, and cooked until soft.
Meanwhile, place the salmon on a piece of foil and wrap it securely with a few slices of lemon and a teaspoon of butter.
Cook for 15 minutes in the oven or until the meat is barely pink.
Drain the potatoes and mash them with the remaining butter and a splash of milk after they’re soft. Remove from the equation. When the salmon is done, flake it into the cooled potatoes and season to taste with the other ingredients (thyme, parsley, lemon zest, and juice).
Make six tiny patties out of the mixture.
Set these aside after pressing them into the breadcrumbs.

To make the chips, slice the remaining two potatoes into chip shapes (I skip the peeling) and lay them on a baking pan lined with greaseproof paper.
Bake for 15 minutes, or until golden brown, after gently tossing with the olive oil.
While the chips are cooking, heat the sunflower oil in a frying pan and cook the fishcakes for 3 minutes on each side, or until brown and cooked through, over medium heat.

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