I bought a whole bunch of wild cod when it was on sale a few weeks back so now my freezer is full of good fish. Thankfully, fish thaws quickly because I’m really good at buying protein when it’s on sale, but I’m really bad at getting it out of the freezer in time for it to thaw for the meals I have planned. A few minutes submerged in a sink full of hot water and the fish is thawed and I’m ready to go.
My family loved the shake and bake chicken nuggets so much that I thought I’d try the same breading on the fish. We love some fried fish, but frying is such a huge mess. I’d much rather bake if I can still get a crispy coating. Well, lo and behold, it worked like a charm.
I still have quite a crop of sweet potatoes from last fall so I decided to try something a tiny bit different. I had just seen a recipe for sweet potato soldiers in a magazine, but they were skinless and glazed with all sorts of sweet goodness to be a substitute for sweet potato casserole. They looked tasty, but I didn’t want all that fuss on a week night. Seemed to me these should bake in about the same time as the fish and be a super easy side dish, simply dressed with some of the same garlic and herb seasoning I used on the fish.
We almost always have leftovers because my kids just don’t eat a lot. Not tonight. My son, who is a notoriously slow eater, inhaled his fish and asked for more. I guess that was a good sign, but it meant I had to give him some of mine. 🙂 I was happy to share. Really, I was. And besides, fish is not usually great leftover anyway, so it’s a good thing we ate it all up!