Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Wednesday, April 14, 2010

Fish Sticks for Adults

Before Gloucester Massachusetts made headlines for its high teenage pregnancy rates last year, it was known for Gorton’s Fish Sticks. The bearded man in the yellow raincoat at the wheel of a fishing boat was on the box of many of my childhood dinners. Ironically, I hated fish until I was in college but fish sticks with their mild (some would say bland taste!) never bothered me.

I have now branched out and enjoy all fish with the exception of salmon and blue fish. I have prepared grilled fish, fish tacos, fish curry, and bouillabaisse (with Dad’s help). I usually lean towards white fish with a fruity kick to it from mango salsa or tamarind sauce. Last Sunday however, after a day of hiking in the Hudson Valley, I had an old fashioned fish stick craving. I didn’t want anything fancy – just a flakey piece of cod with buttery bread crumbs and lemon. I opted to avoid the real fish sticks in the freezer section since I doubt they would live up to my childhood memories. Instead I searched for a recipe of an old favorite involving lots of butter and Ritz crackers. The result looked quite elegant – but it actually tasted like a really delicious fish stick.

Maybe you have to be from Massachusetts to think that’s a good thing?

Baked Cod with Bread Crumbs, Herbs and Lemon (aka Fish sticks)

1. Put fresh cod in a lightly greased baking pan (1.5 lbs for three hungry people)
2. Mix together one sleeve of crumbled buttery crackers like Ritz, one lemon, salt, a few dashes of Worcestershire sauce, and as much melted butter as you feel comfortable with - but no less than 4 tbsp.
3. Cover fish with breadcrumb mixture and then sprinkle generously with fresh herbs. Thyme works well.
4. Bake for 20 minutes.

1 comment:

  1. Remind me about this when I do the Eat Your World: Gloucester edition!