Fish and Chips Dinner Date

This time of year I always find it refreshing to have a meal that isn't 'holiday' food. I figured the girls would appreciate it too...and they did! Start to finish, this was a winner with our toddler taste testers!

Fish Nuggets with Salt and Vinegar Potatoes and Apple Slaw


(Serves 4)

Fish Nuggets

1 pound fish fillets, I used tilapia and I have to say, this is the best use for tilapia that I have found
2 c. Kashi 7 Grain Flakes Cereal (or something similar), crushed (can do in food processor...I put the cereal in a ziploc bag and used a meat tenderizer to crush it)
1/4 c. almonds, chopped
1 Tbsp. parsley, chopped
1/4 c. whole wheat flour
2 egg whites
3 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. ground ginger
1 tsp. pepper

1. Preheat oven to 400 degrees.
2. In a shallow dish combine the cereal, almonds and parsley.
3. Put flour in a second shallow dish.
4. In a third dish, combine the egg whites, lemon juice, salt, ginger and pepper.
5. Cut fish into nugget sized chunks.
6. Dredge fish through the flour and shake off the excess.
7. Dip in egg mixture and then coat with cereal mixture.
8. Put a cookie sheet sized cooling rack on top of a cookie sheet.
9. Arrange nuggets in a single layer on rack.
10. Bake about 15 minutes (or until fattest piece flakes when tested with a fork).

Salt and Vinegar Potatoes

2 large russet potatoes
salt
vinegar
olive oil

1. Wash and peel potatoes and cut into large chunks
2. Put potatoes in medium saucepan and cover with cold water
3. Bring water to a boil and cook for 10 minutes (just long enough to par boil not completely cook)
4. Remove from heat and drain
5. Cut larger chunks into small bite sized chunks
6. Put enough oil in a large saute pan to cover the bottom. Heat on medium-high heat.
7. Add the potatoes and fry until cooked through and golden brown.
8. In a medium sized mixing bowl toss the potatoes with salt and vinegar to taste. I didn't specify an amount of vinegar because some (toddlers) will like just a touch and others (adults) will like much more.
9. Serve with ketchup.

Apple Slaw

1/2 package broccoli slaw
1 apple, shredded (I used a Fuji)
2 Tbsp. plain yogurt
1 tsp. honey
2 tsp. cider vinegar
salt to taste

1. Combine the broccoli slaw and shredded apple in a bowl.
2. Combine the rest of the ingredients in a separate, small bowl to make the dressing
3. Pour the dressing over the slaw/apple mixture and toss to coat. Serve!

Lemon Pudding

(serves 4)

3/4 c. agave nectar (or sugar)
1/4 c. corn starch
2c. milk
1.2 c. buttermilk
3 egg yolks, beaten lightly
zest from 2 large lemons
1/4 tsp. salt
juice from 2 large lemons
2 tbsp butter

1. In a medium sauce pan combine the sugar, corn starch, milk, buttermilk, eggs, zest and salt. Cook on medium heat, stirring constantly with a whisk. Cook until pudding is thick enough to coat the back of a spoon.
2. Remove from heat and stir in the lemon juice and butter.
3. Push the pudding through a mesh strainer using a rubber spatula. Strain into 4 individual serving bowls.
4. Cover lightly with plastic wrap and refrigerate for at least an hour before serving. Serve chilled with a dollop of whipped cream.