Looking for a fun, healthy, kid approved meal that can be put together in no time at all? How about a meal that the kids will be able to assist with? These kid friendly fish sticks with home fries & roasted veggies check off all these boxes and are seriously so yummy. I try to incorporate fish into our meal plans at least once a week, and I have been trying out new ways to make fish sticks different and fun again, and these babies do not dissapoint.
The fish is coated in crushed up potato chips (I know, crazy right, but sooooo good), as well as gluten free breadcrumbs and the addition of nutritional yeast. The chips add a crunch and saltiness to the coating (and don’t be alarmed, I use reduced salt lays chips), which also means that I do not have to season the fish with anything aside from some pepper and paprika for more flavour. Instead of frying the fish, I also bake it which makes it a way healthier version of the traditional fry fish.
To get the kids involved I opened the bags of chips, tied it with an elastic band and then let them squish the heck out of the chips to help break them up as finely as possible. They still talk about how I let them “punch” the chip bag and that “mom made fish coated in chips” – they literally can’t get over it! The fish turned out so crunchy and just soooo good that it’s no wonder it made a memorable impression on them!
Now can we talk about those perfectly crispy, tender on the inside fries that the whole family is going to swoon over? To make these fries as crispy and crunchy and amazing as they are I bake them as well, but on parchment paper. I just recently discovered that baking potatoes on parchment paper with just a bit of oil is a life changer and produces the best darn baked fries (and veggies), ever. It is a must try! Since my little one and I are obsessed with sweet potatoes I always add some to the regular potatoes as well so that everyone is happy.
Lastly, can we talk about these amazing plates!? A company called Young Lux, makes these and they sent us a bunch to try out. My kids fell in love with these immediately, I mean obviously! They look beautiful, are not your standard gender specific plastic colours and are made from bamboo fiber, are non toxic and BPA and phthalates free. And have I mentioned how gorgeous and modern looking they are? We really cannot rave enough about these plates and if you are looking for a way to keep things a little bit more interesting and fun at the dinner table, this is one way to do it.
Disclosure: This post is sponsored by Young Lux. As always, all opinions are our own. Thanks for supporting brands that support Sneaky Mommies, Nic & Nat.
Now to make the veggies I add some ghee and garlic to my cast iron skillet and seasons with garlic powder, salt, pepper, and then add in a whole lotta nutritional yeast. I then roast the veggies in the oven for another 10-15 minutes to get them perfectly soft and browned. So delicious and my kids love them this way. I think its the “cheesy” flavour that really makes the kids love eating their veggies this way, so worth a try friends.
As for the dipping sauce, this is our turmeric spiced ketchup that we served with our zucchini chips. My kids and I are totally obsessed with it and if you haven’t given it a try yet, YOU MUST. Like go make it now and put that stuff on everythingggggg!
If an easy, yet super tasty weeknight meal is what you are looking for right now, you’ve found it friends. I hope you enjoy it as much as we do. We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- HOME FRIES
- 4-5 russet potatoes, cut into sticks or wedges
- 2-3 small to medium sized sweet potatoes, cut into sticks or wedges
- Salt, to season
- ¼ cup olive oil
- FISH STICKS
- 1 pound white fish cut into strips (I used tilapia)
- 1 cup finely crushed salted potato chips (I used lay's reduced salt chips)
- 1 cup gluten free breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 egg, beaten
- ¼ cup milk
- ROASTED VEGGIES
- 1 broccoli head cup up into bite sized florets
- 1 zucchini, cut up into rounds
- 2 teaspoons ghee
- 2 garlic, minced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Dash of paprika and black better
- ¼ cup nutritional yeast
- TO MAKE THE HOME FRIES: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Place the potatoes in a large bowl and toss with olive oil and salt. Once evenly coated, arrange in a single layer on your prepared baking sheet. Roast for 20 minutes. After 20 minutes, flip them over and roast for 20 - 25 more minutes or until golden brown and crispy.
- TO MAKE THE FISH: While your home fries are roasting start making the fish. Prepare a baking sheet by lining it with parchment paper. Spray a bit of coconut oil on the bottom of the sheet. In a bowl combine beaten egg and milk; evenly mix together. In a separate bowl add your crushed potato chips and gluten free breadcrumbs, along with paprika and pepper. Stir to combine. Add each piece of fish to the egg and milk mixture first, followed by the potato chips and breadcrumb mixture. Ensure that the fish is evenly coated. Place on the prepared baking sheet. Repeat this until all of the fish have been used. Once all of the fish is on the baking sheet, spray again with a bit of coconut oil cooking spray or a drizzle of olive oil. Bake for 12-15 minutes at 450 degrees F.
- TO MAKE THE VEGGIES: Melt ghee in cast iron skillet. Once melted and hot, add your minced garlic. Stir it around and allow it to become fragrant and soft. Immediately add your vegetables and cook them, stirring constantly for 1-2 minutes. Season with the salt, garlic powder, paprika and pepper if using until evenly coated. Once the vegetables are beginning to soften, add the nutritional yeast and stir it around some more. Place the cast iron skillet into the oven along with the home fries and fish at 450 degrees F and bake for 10-15 minutes. You want the vegetables to be a bit crispy and soft.