The dawn of a new year invariably sparks a desire for renewal in various aspects of life. Personally, this manifests as a refreshing approach to meal prepping. As the year draws to a close, the monotony of our weekly culinary routine becomes apparent, prompting my family and me to seize the opportunity for a collective exploration of fresh kitchen ideas.

Juggling the role of a mom to a spirited 4-year-old, devising new recipes for swift weeknight dinners presents a unique challenge. Just as I believe I've mastered the weekday lunch and snack regimen, my son returns from school proclaiming, “I don’t like [insert said snack or food item] anymore.” Witnessing the dwindling list of kid-approved foods, I find myself revisiting the drawing board with a tinge of disappointment.

Despite his aversion to seafood, even in the face of his adored older cousins relishing octopus, squid, salmon, and swordfish, introducing him to this culinary realm remains a persistent struggle. However, there was a significant victory this past year when we successfully incorporated swordfish into our repertoire!

In the quest for novel meal ideas, the notion of experimenting with a fish stick recipe emerged. Considering my son's fondness for weeknight chicken cutlets with a simple panko crust, I decided to substitute chicken with cod or flounder. The outcome? Crispy oven-baked sticks that, as of now, have received the coveted kid approval. Here's to hoping that this recipe doesn't swiftly find its place in the “I don’t like it anymore” pile.

Crispy Fish Sticks

Prep: 10 minutes Serves: 6

Ingredients:

• 1 pound cod or flounder fillets, cut into 1-inch strips

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 cup all-purpose flour or substitute for gluten free 1:1

• ½ teaspoon sweet or smoked paprika or omit for super picky palates

• 2 large eggs, beaten

• 1 tablespoon Dijon mustard or omit for super picky palates

• 1 cup Panko breadcrumbs (substitute for gluten free breadcrumbs)

• 1 cup seasoned breadcrumbs (substitute for gluten free breadcrumbs)

• Olive oil cooking spray

Instructions:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for an easy cleanup.

2. Lightly salt and pepper the fish strips.

3. In a shallow dish, mix together the all-purpose flour and optional paprika.

4. In another dish, whisk together the beaten eggs and optional Dijon mustard until well combined.

5. In a third dish, combine the Panko breadcrumbs and seasoned breadcrumbs.

6. Take each cod fillet strip and dredge it in the flour mixture, ensuring it's evenly coated.

7. Dip the coated fillet into the egg and mustard mixture, letting any excess drip off.

8. Press the fillet into the breadcrumb mixture, ensuring it's fully coated and patting the breadcrumbs gently onto the fish.

9. Place the coated fillets on the prepared baking sheet, leaving space between each strip.

10. Lightly spray the fishsticks with olive oil cooking spray to promote a golden and crispy finish.

11. Bake in the preheated oven for 6 minutes. Turn the fish sticks over and spray with olive oil. Bake another 6-10 minutes or until the fish is cooked through and the coating is golden brown.

12. Serve hot with your favorite dipping sauce and enjoy the smiles around the dinner table!