If you’re out there, Mr. and/or Ms. I’d-rather-gauge-my-eyes-out-than-serve-or-eat-frozen-fish-sticks, we’re you’re huckleberry: we have an incredibly fast and easy method for a fish fry for kids that yours–and your own fine self–will love. The secret: do it karaage style, the Japanese approach of essentially dry frying chicken. Here, a light marinade and a dip-and-dunk trip through an egg wash and cornstarch (or potato starch) is all that’s needed for a crunchy outsider and tender inside, with no fishy taste or heavy oil stench; the cooking itself takes barely two minutes. For those fast and furious about getting their children (and themselves) to eat and enjoy fish, you can get this on the table in fifteen minutes.
(Note: any white fish–including catfish–will work for this fish fry for kids, but we default to tilapia because the meatier flesh gives a bit of spring to the chew that our toddler quite enjoys.)
I'm not familiar with kaarage--is it difficult to pull off? Less so than the usual process of frying fish or another protein, actually. The hop into the frying oil involves only quick dip into an egg wash and a roll in some cornstarch; it can be done in under ten minutes.
Can I use a different type of fish for this fish fry for kids? Yes, any white fish like catfish or cod works, though tilapia is recommended for its kid-friendly texture.
Do I have to marinate the fish? The marination adds additional flavor and ensures the meat inside stays tender. You can cook immediately after adding the marinade; if you don't want to marinade at all, just generously salt fish before breading.
Can I use breadcrumbs instead of cornstarch? Yes, but if using seasoned breadcrumbs, skip the marinade and simply salt the fish before coating.
Will this smell up my house? You're deep-frying fish--it's going to produce an odor. Close your child's door, open some windows and doors, and begin venting your stove fan before cooking.
And check out all of our great toddler dinner recipes!
This incredibly fast fish fry for kids uses a Japanese-style dry fry technique to create a light, crunchy coating without the heavy oil. Perfect for a quick 15-minute dinner that picky eaters and parents alike will enjoy.
Squeeze lemon or lime all over fish pieces; serve with tartar sauce, cocktail sauce, and/or whatever sauces your child prefers. The Japanese typically eat with cabbage and rice, though our defaults are typically corn on the cob and mashed potatoes.
You can make this with flour or breadcrumbs, too–just note that if using a seasoned (read: salted) coating we recommend skipping the marinade and just salting the fish before rolling the fish pieces in the coating and frying as directed above.
Servings 6
Serving Size 3-4 small pieces
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
