Real Food for Healthy Kids

This was dropped from the book for space reasons but is extremely delicious:

Fins & Chips

You and the kids can enjoy this trimmed-down pub favorite any night of the week. Look for halibut that is thick and firm for easy cooking. If you can’t find halibut, you can use any meaty white firm fish like cod, catfish, or lemon sole.

Prep: 10

Cooking: 20

Speed Limit: 30 mpr

Makes 4 servings

Chips:

1 1/2 tablespoons extra-virgin olive oil

Kosher salt

3 medium baking potatoes (1 1/2 pounds)

Fins:

1 1/2-pound piece skinless halibut fillet (about 1 1/4 inches high)

1/2 cup milk

3/4 cup plain dried breadcrumbs

1/2 cup yellow cornmeal

3/4 teaspoon kosher salt

1/2 teaspoon sweet paprika

1/4 teaspoon dried thyme

1/4 teaspoon pepper

About 6 tablespoons extra-virgin olive oil

Lemon wedges or malt vinegar, for serving

1.            Arrange a rack in upper third of the oven and preheat to 500°F. Line a large shallow baking sheet with foil, brush lightly with ½ tablespoon oil and sprinkle with kosher salt.

2.            Scrub the potatoes and slice lengthwise 1/4 inch-thick, transfer to a bowl and add cold water to cover. Drain the potatoes, lay the slices flat on a kitchen towel and pat dry; arrange on the prepared baking sheet, brush lightly with the remaining tablespoon of oil and sprinkle lightly with salt. Bake for about 20 minutes, until golden brown.

3.            Meanwhile, slice the fish into 4-inch long slices, about 1/2-inch thick. Place in a bowl and pour the milk over the fish. In a shallow bowl, toss together the breadcrumbs, cornmeal, salt, paprika, thyme and pepper. Remove the fish slices from the milk one at a time and turn coat in the crumb mixture; transfer to a plate.

4.            Heat 3 tablespoons oil in a large cast-iron or non-stick skillet over medium-high heat until hot. Add half of the fish and cook, turning once, until crisp and golden on both sides, about 5 minutes. Repeat with the remaining oil and fish. Serve with lemon wedges and/or malt vinegar and the chips.

Cooks’ Note: As soon as you put the chips in the oven, slice, coat and begin cooking the fish, so both fish and chips are done at the same time.