Learning to Eat Fish

I don’t like fish.




I really wish I did. It’s so good for you. I know this.


I LOVE seafood. Shrimp? Crab? Lobster? Yes, please.


But… fish? Blech.


Happily, my children all love it. Salmon tops their list, but they really have taken to every single variety I have ever prepared. As a result? I make fish. Frequently. Just because my husband and I aren’t huge fans is no reason they shouldn’t have the opportunity to eat good, healthy fish frequently.


Sometimes? I feed them and we eat something else after they’re in bed for our “date night.” That’s easy and works well. Still, I *know* fish is good for us. So we’re trying to learn to like it.


The best method I’ve found so far to ensure hubby and I will both eat it and do so happily? Frying it. Yes, I know, that adds fat. I’m not worried about that. I fry in pure olive oil (which eliminates that pesky GMO issue) and is generally accepted as one of the healthy fats.


I also lean toward white fish, since its mild flavor is inoffensive to almost everyone. Haddock is our current favorite, but we also like pollock, cod, and even flounder. Served with tartar sauce, sour cream mixed with dill, or even ketchup, it’s a simple, basic meal that pleases everyone.


Here’s how I make it:


Fried White Fish


  • 1 pound fish filets- haddock, cod, flounder, pollock, tilapia, etc. (thawed, if you buy it frozen)
  • 1/2 cup flour
  • 1 egg
  • 1/4 cup milk
  • 1 cup breadcrumbs*
  • olive oil, for frying (look for the variety labeled “pure” or “light”, but NOT extra virgin– EVOO is great, but not really for frying)


  1. Pour enough oil into large skilled to generously cover the bottom– I’d say I pour in just under 1/4″. Heat over med-high heat until shimmering.
  2. Meanwhile, scramble egg and milk together in broad, shallow bowl or pie plate. Pour flour on one large plate and breadcrumbs on another.
  3. Coat both sides of fish filet in flour, then dip in egg mixture, then coat with bread crumbs.
  4. Gently place each filet into hot oil.
  5. Fry on EACH side for about three minutes, until golden brown and crunchy, then remove to a platter. Thin filets will be completely cooked through with this method but, if your fish is an inch thick or thicker, you may need to finish it off in a 350 degree oven for 10-15 minutes.


*Feel free to add any spices that strike your fancy to the breadcrumbs. Garlic, onion powder, black pepper, and/or paprika are easy choices, but the options are endless!


linked to:
Tasty Tuesday
Tempt My Tummy Tuesday



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2 comments to Learning to Eat Fish

  • I grew up (in Florida) on all sorts of seafood. I (and fortunately, all of my family) LOVE fish prepared in a variety of ways, shellfish and mussels!!! I also love catching my own fish and then having it for dinner that night – can’t get any more fresh than that! Sadly, that only happens when we go home to visit. We actually (oops, really) have seafood/fish on the menu three times this week. Moving one of them so we can have some red meat (didn’t realize I did that).

    I know it’s a packet mix, but have you tried using McCormick’s Fish-N-Chips batter? It’s very similar to a European/Australian style fish and chips that you can get in the “fish and chips” shops there.

    I have TONS of other preparation ideas for a variety of fish. If you’re ever interested, let me know and I’ll email you.

  • We are opposites ;). I always loved when my dad went fishing and brought home fresh fish. I loved the way my mom breaded and fried the fish and paired it with mashed potatoes. I have to stop thinking about it — I’m craving some already!

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