17 Delicious Kid Friendly Fish Recipes Easy to Make

Searching for the perfect way to introduce your little ones to the wonderful world of seafood? Look no further! Our roundup of 17 Delicious Kid-Friendly Fish Recipes is packed with easy-to-make, nutritious, and utterly tasty dishes that will have even the pickiest eaters asking for seconds. From crispy fish sticks to savory salmon patties, these recipes are sure to make mealtime a breeze and a joy for the whole family.

Baked Fish Sticks with Homemade Tartar Sauce

Kick off your culinary adventure with these crispy, golden Baked Fish Sticks paired with a zesty Homemade Tartar Sauce that’ll make your taste buds dance. Perfect for a fuss-free dinner or a fun appetizer, this dish is a playful twist on a classic that’s sure to win hearts (and stomachs).

Ingredients

• 1 lb wild-caught cod fillets, cut into 1-inch strips
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup mayonnaise
• 2 tbsp dill pickles, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp capers, drained and chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a shallow dish, combine panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.
3. Place flour in a second shallow dish and beaten eggs in a third.
4. Dredge each cod strip in flour, shaking off excess, then dip in eggs, and finally coat with the breadcrumb mixture. Tip: For extra crispiness, press the breadcrumbs gently onto the fish.
5. Arrange the coated fish sticks on the prepared baking sheet, ensuring they’re not touching. Tip: A light spray of cooking oil can enhance browning.
6. Bake for 15-18 minutes, flipping halfway through, until golden and crispy. Tip: Use a spatula to carefully flip the fish sticks to maintain coating.
7. While the fish bakes, whisk together mayonnaise, chopped dill pickles, lemon juice, Dijon mustard, and capers in a small bowl to make the tartar sauce.

Relish the contrast of the crispy, herbaceous coating against the tender, flaky fish, all brought together by the creamy, tangy tartar sauce. Serve these sticks with a side of sweet potato fries or atop a fresh salad for a meal that’s as versatile as it is delicious.

Cheesy Fish Quesadillas for Kids

Gather ’round, busy parents and tiny food critics alike, because we’re about to turn the humble quesadilla into a oceanic delight that’ll have your kiddos hooked faster than you can say ‘more cheese, please!’ These Cheesy Fish Quesadillas are the perfect storm of crunchy, melty, and just a tad bit sneaky (hello, omega-3s!).

Ingredients

• 1 cup shredded Monterey Jack cheese
• 1/2 cup finely diced white fish fillet (such as cod or tilapia)
• 1/4 cup clarified butter
• 4 large flour tortillas
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tbsp freshly squeezed lime juice

Instructions

1. In a medium bowl, combine the diced white fish fillet with smoked paprika, garlic powder, and lime juice. Let marinate for 10 minutes to infuse flavors.
2. Heat a large skillet over medium heat (350°F) and add 1 tbsp of clarified butter, swirling to coat the pan.
3. Place one flour tortilla in the skillet, sprinkle half with 1/4 cup of Monterey Jack cheese, then evenly distribute half of the marinated fish over the cheese.
4. Fold the tortilla in half, pressing gently with a spatula. Cook for 2-3 minutes until the bottom is golden brown and crispy.
5. Carefully flip the quesadilla and cook for an additional 2-3 minutes until the other side is equally golden and the cheese is fully melted.
6. Repeat the process with the remaining ingredients, adding more clarified butter to the skillet as needed.
7. Remove from heat and let rest for 1 minute before slicing into wedges to serve.

Just imagine the crispy exterior giving way to a gooey, cheesy center with bites of tender, flavorful fish. Serve these quesadillas with a side of avocado crema or a simple salsa for dipping, and watch them disappear before your eyes!

Simple Tuna Pasta Salad

Now, let’s dive into a dish that’s as easy to whip up as it is to devour—perfect for those days when you want to impress without the stress. This Simple Tuna Pasta Salad is your ticket to a refreshing, satisfying meal that’s packed with flavor and ready in a flash.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 1 can (5 oz) premium albacore tuna in water, drained and flaked
• 1/2 cup mayonnaise, preferably Duke’s
• 1/4 cup sweet relish
• 1/4 cup red onion, finely diced
• 1/2 tsp celery seed
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh lemon juice
• 2 hard-boiled eggs, pasture-raised, chopped

Instructions

1. In a large mixing bowl, combine the cooked elbow macaroni and flaked albacore tuna.
2. Add the mayonnaise, sweet relish, finely diced red onion, celery seed, freshly ground black pepper, sea salt, and fresh lemon juice to the bowl.
3. Gently fold all ingredients together until evenly coated. Tip: For the best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.
4. Fold in the chopped hard-boiled eggs just before serving to maintain their texture. Tip: For an extra crunch, add a handful of chopped celery or cucumber.
5. Serve chilled. Tip: Garnish with a sprinkle of paprika or fresh dill for a pop of color and flavor.

Zesty and creamy, this tuna pasta salad is a delightful contrast of textures, from the tender pasta to the crisp onions and creamy eggs. Serve it atop a bed of greens for a light lunch or alongside grilled meats for a hearty dinner.

Fish Finger Tacos with Avocado

Who knew that the humble fish finger could ascend to such culinary heights? These Fish Finger Tacos with Avocado are a playful twist on taco night, combining crispy, golden fish fingers with creamy avocado for a dish that’s as fun to make as it is to eat.

Ingredients

• 1 lb wild-caught cod fillets, cut into 1-inch strips
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 cup clarified butter, for frying
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1/4 cup cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 200°F to keep the cooked fish fingers warm.
2. In a shallow dish, combine the panko breadcrumbs, smoked paprika, garlic powder, cayenne pepper, and sea salt.
3. Dredge each cod strip in flour, shaking off any excess.
4. Dip the floured cod strips into the beaten eggs, then coat thoroughly with the panko mixture.
5. Heat clarified butter in a large skillet over medium-high heat until shimmering.
6. Fry the coated cod strips in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a wire rack set over a baking sheet and keep warm in the oven.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
8. Assemble the tacos by placing two fish fingers on each tortilla, topping with avocado slices and cilantro leaves. Serve with lime wedges on the side.

Ready to dive in? The contrast between the crispy fish fingers and the buttery avocado is nothing short of magical. For an extra kick, drizzle with a spicy mayo or serve alongside a crisp, citrusy slaw.

Healthy Fish and Chips with Sweet Potato Fries

Who knew that indulging in your favorite pub grub could actually be good for you? Dive fork-first into this guilt-free twist on classic fish and chips, where crispy meets healthy in a delicious showdown.

Ingredients

• 1 lb wild-caught cod fillets, skinless
• 1 cup almond flour
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 large sweet potatoes, cut into 1/2-inch fries
• 2 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. In a shallow dish, combine almond flour, smoked paprika, sea salt, and black pepper.
3. Dip each cod fillet into the beaten eggs, then dredge in the almond flour mixture, pressing gently to adhere.
4. Place the coated fillets on one prepared baking sheet, spacing them evenly apart.
5. In a large bowl, toss sweet potato fries with olive oil, garlic powder, and onion powder until evenly coated.
6. Spread the fries in a single layer on the second baking sheet, ensuring they don’t overlap.
7. Bake both the fish and fries for 20 minutes, flipping halfway through, until golden and crispy.
8. Serve immediately with lemon wedges on the side for a zesty finish.

Every bite of this dish offers a perfect crunch, with the sweet potato fries adding a subtle sweetness that complements the savory, flaky fish. Try serving it with a side of homemade tartar sauce for an extra layer of flavor that’ll make you forget it’s healthy.

Quick and Easy Fish Pie

Zesty and zippy, this Quick and Easy Fish Pie is your ticket to a hassle-free dinner that doesn’t skimp on flavor or fun. Perfect for those nights when you’re torn between ordering takeout and actually adulting, this dish is a delicious compromise that’ll have you feeling like a culinary wizard with minimal effort.

Ingredients

• 1 lb wild-caught cod fillets, cut into 1-inch pieces
• 1 cup heavy cream
• 1/2 cup unsalted butter, clarified
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup fresh parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lb Yukon gold potatoes, peeled and quartered
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large pot, cover the potatoes with cold water, add a pinch of salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 15 minutes. Tip: Start with cold water to ensure even cooking.
3. Drain the potatoes and return them to the pot. Add the whole milk and 1/4 cup of clarified butter, then mash until smooth. Season with salt and pepper to taste.
4. In a separate bowl, combine the cod pieces, heavy cream, cheddar cheese, parsley, sea salt, and black pepper. Gently fold in the lightly beaten eggs.
5. Spread the fish mixture evenly into the prepared pie dish, then top with the mashed potatoes, using a fork to create decorative peaks. Tip: The peaks will crisp up beautifully in the oven.
6. Bake for 25-30 minutes, or until the top is golden and the filling is bubbling. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.

Lusciously creamy with a golden, crispy top, this fish pie is a textural dream. Serve it with a side of steamed greens for a pop of color, or go all out with a dollop of tartar sauce for that extra zing.

Fun Fish Shapes with Peas and Carrots

Craving a dish that’s as fun to make as it is to eat? Dive into our playful take on a classic, where fish shapes swim in a sea of vibrant peas and carrots, turning dinner into an underwater adventure your taste buds will thank you for.

Ingredients

• 1 lb fresh cod fillets, cut into fun shapes with cookie cutters
• 2 tbsp clarified butter
• 1 cup organic peas, blanched
• 1 cup organic carrots, julienned and blanched
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped
• 1/2 cup vegetable broth

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add clarified butter, allowing it to coat the pan evenly.
2. Season the cod shapes with sea salt and black pepper, then gently place them in the skillet. Cook for 3 minutes on each side, or until the edges turn a golden hue and the fish flakes easily with a fork.
3. Remove the fish from the skillet and set aside on a warm plate. Tip: Keep the fish warm by covering it loosely with aluminum foil.
4. In the same skillet, add the blanched peas and carrots, sautéing for 2 minutes to absorb the buttery flavors.
5. Pour in the vegetable broth, bringing the mixture to a simmer for 1 minute to create a light sauce. Tip: For a thicker sauce, let it reduce for an additional minute.
6. Return the fish shapes to the skillet, nestling them among the peas and carrots. Sprinkle with fresh dill, then serve immediately. Tip: Garnish with extra dill for a pop of color and freshness.

Ready to serve, this dish boasts a delightful contrast of textures—tender fish against the crispness of peas and carrots, all brought together by the subtle richness of clarified butter. For an extra touch of whimsy, arrange the fish shapes in a playful pattern atop a bed of the vegetable medley, making every bite a discovery.

Salmon Patties with a Yogurt Dip

Who knew that transforming a humble can of salmon into a show-stopping meal could be this easy and fun? These salmon patties are your ticket to a quick, delicious dinner that’s bound to impress, paired with a creamy yogurt dip that’s the perfect tangy counterpart.

Ingredients

• 1 can (14.75 oz) wild-caught salmon, drained and flaked
• 1/2 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh dill, finely chopped
• 1 tbsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1 cup Greek yogurt
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 garlic clove, minced

Instructions

1. In a large mixing bowl, combine the flaked salmon, panko breadcrumbs, beaten eggs, dill, Dijon mustard, sea salt, and black pepper. Mix until just combined.
2. Form the mixture into 6 equal-sized patties, about 1/2 inch thick.
3. Heat the clarified butter in a large skillet over medium heat until shimmering.
4. Carefully add the salmon patties to the skillet, cooking for 4-5 minutes on each side, or until golden brown and crispy.
5. While the patties cook, prepare the yogurt dip by combining the Greek yogurt, lemon zest, lemon juice, and minced garlic in a small bowl. Stir until smooth.
6. Transfer the cooked salmon patties to a paper towel-lined plate to drain any excess butter.
7. Serve the salmon patties warm with the yogurt dip on the side.

Flaky on the inside with a delightfully crispy exterior, these salmon patties are a textural dream. The yogurt dip adds a refreshing zing that cuts through the richness, making each bite perfectly balanced. Try serving them on a bed of mixed greens for a light yet satisfying meal.

Mild Fish Curry with Coconut Milk

Brace yourselves, flavor adventurers, because we’re about to dive into a bowl of comfort that’s as soothing as a lullaby but with a tropical twist. This Mild Fish Curry with Coconut Milk is the culinary equivalent of a gentle sea breeze—refreshing, light, and utterly irresistible.

Ingredients

• 1.5 lbs firm white fish fillets, cut into 2-inch pieces
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup fish stock
• 1 tbsp fresh lime juice
• 1/4 cup cilantro leaves, chopped
• 1 tsp sea salt

Instructions

1. Heat the clarified butter in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and slightly golden, approximately 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the ground turmeric, coriander, and cumin, toasting the spices with the onion mixture for 30 seconds to unlock their flavors.
5. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer over medium-low heat.
6. Gently add the fish pieces to the pot, ensuring they’re submerged in the liquid. Simmer uncovered for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove from heat and stir in the fresh lime juice, chopped cilantro, and sea salt.

Unbelievably tender fish meets a creamy, aromatic broth that’s a symphony of subtle spices and rich coconut milk. Serve this curry over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of its golden goodness.

Grilled Fish Skewers with Pineapple

Alright, let’s dive into a dish that’s as fun to make as it is to eat—Grilled Fish Skewers with Pineapple. Imagine the perfect bite: succulent, flaky fish with a caramelized edge, paired with sweet, juicy pineapple that’s just kissed by the grill. It’s a tropical vacation on a stick, and you’re the chef.

Ingredients

• 1 lb fresh, skinless firm white fish (like halibut or cod), cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lime juice
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. In a large bowl, whisk together the olive oil, lime juice, honey, smoked paprika, sea salt, and black pepper to create the marinade.
3. Add the fish cubes to the marinade, gently tossing to coat each piece evenly. Let it marinate for 15 minutes at room temperature, flipping halfway through.
4. Thread the marinated fish and pineapple chunks alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork, and the pineapple has grill marks.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Every bite of these skewers is a burst of flavors and textures—tender fish, sweet pineapple, and a hint of smokiness from the grill. Serve them over a bed of coconut rice or alongside a crisp, green salad for a meal that’s as vibrant as it is delicious.

Fish and Veggie Packets in Foil

Let’s face it, folks: cooking should be as easy as unwrapping a present, and that’s exactly what these Fish and Veggie Packets in Foil promise. No fuss, no muss, just a steamy, flavorful surprise waiting to make your dinner dreams come true.

Ingredients

• 4 (6-ounce) skinless, wild-caught cod fillets
• 2 cups julienned rainbow carrots
• 1 cup thinly sliced fennel bulb
• 1/2 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp minced garlic
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh dill
• 4 large lemon slices

Instructions

1. Preheat your oven to 400°F (204°C) and tear off four 12-inch squares of heavy-duty aluminum foil.
2. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, sea salt, and freshly ground black pepper to create a marinade.
3. Place each cod fillet in the center of a foil square and surround with julienned rainbow carrots and thinly sliced fennel bulb.
4. Drizzle the marinade evenly over each fillet and vegetable arrangement, then sprinkle with chopped fresh dill.
5. Top each packet with a lemon slice, then fold the foil over the fish and veggies, crimping the edges tightly to seal.
6. Place the packets on a baking sheet and bake in the preheated oven for 15 minutes, or until the fish flakes easily with a fork.
7. Carefully open each packet (beware of the steam!) and serve immediately, garnishing with additional dill if desired.

Each bite offers a buttery-soft fish paired with crisp-tender veggies, all infused with a bright, herby zing. Try serving these packets directly on the plate for a dramatic reveal that’ll have your guests ooh-ing and aah-ing.

Crispy Fish Nuggets with Honey Mustard

Zesty and zippy, these Crispy Fish Nuggets with Honey Mustard are about to become your new obsession. Perfect for when you’re craving something fried but fancy, they’re a golden ticket to flavor town with a side of sass.

Ingredients

• 1 lb wild-caught cod fillets, cut into 1-inch nuggets
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup clarified butter, for frying
• 1/4 cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar

Instructions

1. In a shallow dish, whisk together flour, smoked paprika, garlic powder, sea salt, and black pepper.
2. Place beaten eggs in a second shallow dish and panko breadcrumbs in a third.
3. Dredge each cod nugget in the flour mixture, shaking off excess.
4. Dip floured nuggets into the eggs, allowing excess to drip off.
5. Coat egg-dipped nuggets in panko breadcrumbs, pressing gently to adhere.
6. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 350°F.
7. Fry nuggets in batches, 2-3 minutes per side, until golden brown and crispy.
8. Transfer to a wire rack set over a baking sheet to drain and stay crisp.
9. In a small bowl, whisk together Dijon mustard, honey, and apple cider vinegar for the sauce.
10. Serve nuggets hot with honey mustard sauce on the side.

Now, these nuggets aren’t just any nuggets; they’re a crispy, juicy revelation with a honey mustard sauce that’s the perfect tangy counterpart. Try stacking them high on a slider bun with a slaw for a next-level fish sandwich experience.

Tuna and Corn Wraps

So, you’re staring into the abyss of your fridge, and all it’s staring back with is a can of tuna and some corn? Fear not, because we’re about to turn those pantry staples into the star of your next meal with these hilariously easy Tuna and Corn Wraps. It’s like the universe’s way of saying, ‘Here, have something delicious without actually trying.’

Ingredients

• 1 can (5 oz) of sustainably caught tuna in water, drained
• 1/2 cup of sweet corn kernels, freshly shucked or frozen and thawed
• 1/4 cup of mayonnaise made with free-range eggs
• 1 tbsp of Dijon mustard
• 1/2 tsp of smoked paprika
• 1/4 tsp of freshly ground black pepper
• 4 large whole wheat tortillas, warmed
• 1 cup of arugula, lightly packed
• 1/2 avocado, thinly sliced

Instructions

1. In a medium mixing bowl, combine the drained tuna, sweet corn kernels, mayonnaise, Dijon mustard, smoked paprika, and black pepper. Mix gently until all ingredients are evenly incorporated.
2. Heat the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re pliable and slightly toasted. Tip: Warming the tortillas prevents them from cracking when folded.
3. Lay each warmed tortilla flat on a clean surface. Divide the arugula evenly among the tortillas, placing it in the center of each.
4. Spoon the tuna and corn mixture over the arugula, then top with avocado slices. Tip: For an extra flavor kick, a squeeze of lime over the avocado slices before adding them can elevate the dish.
5. Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling. Tip: If you’re meal prepping, wrap each tortilla in parchment paper and foil to keep them fresh and intact.

Just like that, you’ve got a wrap that’s crunchier than your last relationship, with a creamy, smoky flavor that’ll have you forgetting all about the effort you didn’t put in. Serve these bad boys with a side of sweet potato fries or a crisp salad for a meal that’s as balanced as your life aspires to be.

Fish and Rice Cakes

Picture this: a dish that marries the delicate flakiness of fish with the comforting chew of rice cakes, creating a symphony of textures that’ll make your taste buds do a happy dance. It’s the culinary equivalent of finding money in your pocket—unexpected but oh-so-delightful.

Ingredients

• 1 lb fresh cod fillets, skinless and deboned
• 2 cups sushi rice, rinsed until water runs clear
• 3 tbsp clarified butter
• 1 tbsp sesame oil
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup scallions, finely chopped
• 1 tsp sea salt
• 1/2 tsp white pepper, freshly ground
• 1 cup panko breadcrumbs
• 2 tbsp grapeseed oil, for frying

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine sushi rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. While the rice cooks, season cod fillets with sea salt and white pepper. Heat clarified butter in a skillet over medium-high heat. Sear cod for 3 minutes per side, until just opaque. Flake into large pieces with a fork.
4. In a large bowl, mix cooked rice, flaked cod, sesame oil, beaten eggs, and scallions until well combined. Tip: The mixture should be sticky but not wet; adjust with more rice if necessary.
5. Form the mixture into 8 equal patties, about 1/2 inch thick. Coat each patty lightly in panko breadcrumbs.
6. Heat grapeseed oil in a non-stick skillet over medium heat. Fry patties in batches for 3-4 minutes per side, until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
7. Transfer fried patties to the prepared baking sheet and bake for 10 minutes to ensure they’re heated through. Tip: This step guarantees a crispy exterior without burning.

The result? A crispy-on-the-outside, tender-on-the-inside masterpiece with a hint of sesame that elevates the dish from good to ‘can I have seconds?’ Serve these golden beauties with a drizzle of spicy mayo or atop a bed of greens for a light yet satisfying meal.

Simple Baked Salmon with Maple Glaze

Ready to elevate your weeknight dinner game with a dish that’s as easy to make as it is impressive? This Simple Baked Salmon with Maple Glaze is your ticket to a flavorful, fuss-free meal that’ll have everyone at the table thinking you’ve been hiding culinary skills.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, lemon juice, smoked paprika, sea salt, and black pepper until fully combined. Tip: For a smoother glaze, warm the maple syrup slightly before mixing.
3. Place the salmon fillet skin-side down on the prepared baking sheet and brush the top and sides generously with the maple glaze mixture. Tip: Letting the salmon sit with the glaze for 10 minutes before baking enhances the flavor.
4. Drizzle the olive oil over the salmon to ensure it stays moist during baking.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but is still moist inside. Tip: For an extra glossy finish, broil the salmon for the last 2 minutes of cooking.

You’ll love how the maple glaze caramelizes to create a slightly sweet, smoky crust that contrasts beautifully with the tender, flaky salmon. Serve it atop a bed of quinoa or with roasted Brussels sprouts for a meal that’s as nutritious as it is delicious.

Fish and Sweetcorn Pasta Bake

Buckle up, buttercups, because we’re about to dive fork-first into a dish that’s the culinary equivalent of a warm hug on a chilly evening. This Fish and Sweetcorn Pasta Bake is a creamy, dreamy masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 8 oz. penne pasta
• 1 tbsp. extra virgin olive oil
• 1 cup sweetcorn kernels, freshly shucked
• 1 lb. wild-caught cod fillets, skinless and cut into 1-inch pieces
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• 1 tsp. sea salt flakes
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. smoked paprika
• 1 tbsp. unsalted butter, for greasing
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with unsalted butter.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet over medium heat, warm the extra virgin olive oil and sauté the sweetcorn kernels until they start to caramelize, about 5 minutes.
4. Gently fold in the cod pieces, cooking just until they begin to flake, approximately 3-4 minutes. Tip: Overcooking the cod will make it tough, so keep an eye on it!
5. Reduce the heat to low and stir in the heavy cream, Parmigiano-Reggiano, sea salt flakes, black pepper, and smoked paprika. Simmer until the sauce thickens slightly, about 5 minutes.
6. Combine the cooked penne with the creamy fish mixture, ensuring every noodle is luxuriously coated. Transfer to the prepared baking dish.
7. Sprinkle the panko breadcrumbs evenly over the top for a crispy golden finish. Tip: For extra crunch, toast the breadcrumbs in a dry pan before sprinkling.
8. Bake in the preheated oven until the top is bubbly and golden brown, about 20-25 minutes. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.

Ready to revel in the creamy, crunchy, and utterly comforting layers of this bake? The sweetcorn adds a pop of sunshine, while the cod keeps it light yet satisfying. Serve it straight from the dish for that rustic, family-style charm.

Pan-Fried Fish with a Crunchy Oat Coating

Who knew that a simple fish fillet could turn into a crispy, golden delight with just a handful of pantry staples? This pan-fried fish with a crunchy oat coating is here to prove that you don’t need fancy ingredients to make your taste buds dance—just a little creativity and a love for all things crispy.

Ingredients

• 4 (6-ounce) skinless white fish fillets (such as cod or haddock), patted dry
• 1 cup old-fashioned rolled oats, finely ground
• 1/2 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup clarified butter, for frying
• Lemon wedges, for serving

Instructions

1. In a shallow dish, combine the ground oats, flour, smoked paprika, garlic powder, sea salt, and black pepper. Mix well to ensure even distribution of spices.
2. Dip each fish fillet into the lightly beaten eggs, allowing any excess to drip off.
3. Coat the egg-dipped fillets in the oat mixture, pressing gently to adhere the coating evenly on all sides.
4. Heat the clarified butter in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
5. Carefully place the coated fillets in the skillet, cooking for 3-4 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork.
6. Transfer the cooked fillets to a paper towel-lined plate to drain any excess butter.
7. Serve immediately with lemon wedges on the side for a bright, citrusy contrast.

Bite into this masterpiece and you’ll be greeted with a symphony of textures—crispy on the outside, tender and flaky on the inside. Pair it with a tangy yogurt dip or a simple arugula salad for a meal that’s as balanced as it is delicious.

Conclusion

Zesty and full of flavor, these 17 kid-friendly fish recipes are a treasure trove for busy parents seeking nutritious and easy-to-make meals. Whether you’re a seasoned chef or just starting out, there’s something here for every family to enjoy. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the joy of cooking with fish!

Bella Bacinos