The Challenge

I’ve posted before of how Fish or Sea food was never my thing when I was younger. Not really sure what it was, but fish, or shrimp, oysters, lobster  just weren’t anything that remotely tasted good to me. Funny thing happened though. You know how they say, “Having kids changes everything.”? Well they were right. In fact more right than anything I’ve ever come to know.  Besides the obvious life changes, your point of view, the way you live and breath, and everything in between it’s done a huge twist to my taste buds.

Now I love fish, love sea food, make it once a week if not twice! Lobster, mmm , shrimp, scallops, crab, salmon, trout, tilapia , beer battered catfish, striped bass, snapper, and cod oh my! I’m enjoying finding new ways to cook sea food,  as I am with all foods but it’s fun with sea food. I get to tell my kids, “You never know if you’ll like it this time, it was my least favorite, now it’s my favorite!” After an eye roll here and there, they try it as well as love it πŸ™‚ 

A wonderful friend of mine Angie, who cringes at the thought of fish came to mind when I wrote this post. Gave  her about a year for a dare to try some herself, which she hasn’t, so now it’s clearly in  bold writing that she must try it!!

Perhaps with the whole blogging world behind the challenge, she’ll try it and even post the results. So my Challenge for her, as well as you, is to try one new recipe or food this week, whether it be fish, or oatmeal, pot roast, cabbage or anything you never thought you’d like. Try it, if you want, email me and I’ll even post it. Good or bad results are welcome!

The Recipe that stands behind my dare for my Dear Friend is

Crispy Fish with Lemon Dill tartar sauce (from Cooking light)  

2 large egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs) ** If you have bread crumbs , use them it’ll be just as good, if you have seasoned bread crumbs skip the next 3 ingredients**
1/2 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
4 (6-ounce) skinless cod fillets
1 teaspoon black pepper
1/2 teaspoon salt
Cooking spray
1/4 cup canola mayonnaise
2 tablespoons finely chopped dill pickle (I used my pickles I canned from last year)
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh dill
Lemon wedges

1. Preheat broiler. (or heat oil if your frying)

2. Place egg whites in a shallow dish. Combine panko (or just seasoned bread crumbs), paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg mixture; dredge in bread crumbs ; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness,test with a fork, if it flakes apart it’s done. I fried mine, the rebel I am, so here’s how you do it

Simply coat the fish with the egg, the bread crumbs and place in a pre- heated skillet with oil (a thin layer enough to coat the bottom of the pan about 1/4 inch) Cooking about 3-4 minutes per side till golden and fish flakes when when tested with a fork.

For first time pan fryers, the fish in the front has just been turned that’s the color you want it to be. Be careful as you turn it. If all else fails don’t worry about it being in one piece when you plate it, make sure it flakes apart in the thickest part of the fish to see if it’s done.

The Tatar sauce
3. Combine mayonnaise, pickle, lemon juice, and dill

 I served this with spinach and steamed snap peas, keeping it light and healthy.

 Are You up for the Challenge this week? If so, comment  here then later after you have the results of your challenge come back and tell me! I’d love to hear from you!

That means You Angie!

***You will all get to see her results next week as she aceepted the Challenge πŸ™‚ **


4 thoughts on “The Challenge

  1. Angie

    AAAAH! You actually put my name IN the post. Crap, now I can't chicken out.

    Ok. Since I"ve already gone to the store for this week, and Rich will probably be home over the weekend, I'll plan to make it on Sunday or Monday. My stomach is turning just thinking about it, lol.

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