Lemony Pan Fried Whitefish
Seafood can be a bit of a tough sell for young children, especially if they don’t eat it often. It becomes a vicious cycle, one where we (the tired parents) don’t make the fish because the kids won’t like it and the kids (who never get exposed to seafood) keep not liking it. And around it goes. Here’s my solution to this... first, make the seafood! Eat it with them, make yummy sides, and show them how much you like it. Secondly, add breading and cook it in butter. It feels like cheating, but honestly these end up being like the best version of a fish stick you’ve ever had but with better ingredients and the added flare of lemon zest and thyme. We’ll convert the non-lovers soon. I promise!
Ingredients:
4 filets of whitefish (we love frozen haddock for its mild flavor and affordability)
1/2 cup flour
zest of 2 lemons
1 tablespoon chopped fresh thyme
1 teaspoon salt
2 tablespoons butter for cooking
flaky sea salt for topping
Directions:
Thaw the filets if they are frozen by placing in a bowl of water still in their packaging. When they are thawed, pat them with a paper towel to remove excess moisture. Set them aside. I like to line a pan with parchment to put the coated filets on before cooking. On a wide plate, combine the flour, lemon zest, thyme, and salt. Place the filets in the flour mixture, one at a time, and pat the coating on both sides. Place the filets on the parchment and continue until they are all coated. Heat a wide skillet over medium low heat. Add the butter and let it melt. Add the filets, leaving a bit of space between them. Let them cook and form a crust on one side, about 6-8 minutes. If you move them too soon, they will stick! Flip and cook for about 4 minutes on the other side. Sprinkle a bit of flaky salt on top to finish and enjoy!
