Crispy Cod Fingers are a fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavor.
The term “fish finger” is first referenced in a recipe given in a popular British magazine in 1900,[1] and the dish is often considered symbolic of the United Kingdom.
The food restrictions during and after WWII expanded the consumption of fish fingers, but companies struggled to maintain decent quality. The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries, now known as Gorton’s, was the first company to introduce a frozen ready-to-cook fish finger; the product, named Gorton’s Fish Sticks, won the Parents magazine Seal of Approval in 1956. The developer of those fish sticks was Aaron L. Brody.
Rinse the cod, pat it dry, and slice it into strips about 1 inch thick.
Mix the flour with the salt and pepper on a dish.
Whisk the egg with 2 TBSP water in a bowl.
Mix together the cornstarch, dill, cayenne, and paprika on another dish.
Dredge the fish, one piece at a time in the flour, then dip in the egg, then coat completely with the cornstarch.
Pour about 1/2 inch of oil into a large skillet. Heat over medium high until hot. If you gently drop a little cornstarch in the skillet and it sizzles, it's hot enough.
Very carefully add the fish fingers to the skillet, try not to let them touch each other. Allow to cook, about 2 minutes, until they start to brown. If the oil sputters, turn the heat down just a little.
Gently roll the fish fingers over and cook on the other side, about 2 minutes. Remove to paper towels, sprinkle with salt, and allow to drain.
Serve with Thousand Island dressing, Malt Vinegar or tartar sauce for dipping, and/or fresh lemon wedges to squeeze over the top of the fish.
Swedish Meatballs – Some things never get old, including this classic. We’ve updated the recipe a bit to use ground turkey that’s gently seasoned with nutmeg and onion for perfect flavor. Cream of mushroom soup combined with beef broth delivers rich flavor and a velvety sauce.
What could be more Swedish than our meatballs? Swedish meatballs, perhaps the country’s most famous culinary item, are actually based on a recipe brought back from Turkey in the early 18th century by King Charles XII of Sweden. They are a part of both traditional holiday meals and a staple in everyday home cooking.
Try some of our other main course recipes
Swedish Meatballs
Some things never get old, including this classic. We’ve updated the recipe a bit to use ground turkey that’s gently seasoned with nutmeg and onion for perfect flavor. Cream of mushroom soup combined with beef broth delivers rich flavor and a velvety sauce.
Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat.
Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through.
Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.
Colonel Sanders officially started KFC when he turned 40, back in 1930. He bought a roadside motel in Corbin, Kentucky, and started serving his southern style chicken. But Colonel Sanders didn’t perfect his unique blend of 11 herbs and spices that are still used today, and still top secret, until 1939.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
This is a rice dish that originated in south Louisiana in the 18th century. While there are countless variations, a standard recipe contains rice, protein, seasoning vegetables and spices.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
The word casserole is derived from a French word that means ‘saucepan’. Apparently, casseroles originated as communal pots that people shared for meals. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices.
Tacos are thought to come from Mexico, long before the Spanish arrived. Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs. It was a staple meal that provided vital nutrients and energy to those who consumed it.
