I've mentioned the Cook School cookbook before, but the best part about it is that the recipes start with those that can be made by wee ones as young as three. C has fallen in love with cooking (and eating, as his 35-pound frame gives away), and he picked this recipe out based solely on the picture. However, I gave it a little twist. We didn't have panko bread crumbs, and we had just enough Goldfish crackers to take their place. The original recipe also called for chicken, but our meat box hadn't come in yet and we were out of chicken breasts. Perfect fish sticks with little salt and even less junk. The only thing C couldn't do was put them into the oven. He was pleased as punch with his creation.
You need:
4 tilapia fillets
2 c. crushed Goldfish crackers
4 tbsp. tomato paste
1tsp. paprika
1 tbsp. olive or grapeseed oil
coarse sea salt
Preheat the oven to 350 degrees. Crush the Goldfish crackers by placing in a ziploc bag and letting your kids go gangbusters with the rolling pin. Add to a small bowl and mix with the paprika. In another bowl, add the tomato paste. Cut the fish into nuggets and coat with tomato paste and then dip into the cracker mixture. Place on a baking sheet and bake for 20 minutes. Serve with a yummy veg and some rice on the side.
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