Homemade Fish Sticks with Mild Potato Salad

Fresh fish from the oven and a gentle potato salad make this dish a wonderful family meal. Many children aged three and up love the crispy coating and the soft texture of the fish. At the same time, you provide your child with valuable omega-3 fatty acids for healthy development.

Ingredients

For the fish sticks (about 2 to 3 portions):

• 300 g fresh pollock fillet (boneless)
• 1 egg (organic)
• 50 g flour
• 80 g breadcrumbs (panko or whole wheat)
• 1 tbsp canola oil
• A pinch of mild paprika powder

For the potato salad:

• 400 g waxy potatoes
• 1 small apple
• 2 tbsp plain yogurt
• 1 tsp mild mustard
• 1 tbsp canola oil
• A little fresh parsley

Preparation

1. Preheat the oven to 200 degrees Celsius (top and bottom heat). Wash the potatoes and boil them with the skin on for about 20 minutes until soft.
2. Cut the pollock fillet into oblong pieces. Prepare three deep plates: one with flour, one with the beaten egg, and one with the breadcrumbs.
3. Coat the fish pieces one by one first in the flour, then in the egg, and finally in the breadcrumbs. Press the coating on gently.
4. Place the breaded pieces on a baking tray lined with parchment paper and brush them lightly with canola oil. Bake the fish sticks in the oven for about 15 minutes until golden brown.
5. Peel the still warm potatoes and cut them into thin slices. Grate the apple coarsely and mix it with the potatoes.
6. Stir together the yogurt, mustard, canola oil, and chopped parsley to create a mild dressing. Gently fold the dressing into the lukewarm potato salad.
7. Let the dish cool briefly before serving. Check the temperature carefully before your child takes the first bite.

Variations and Tips

• Hidden vegetables: Mix finely grated carrots into the potato salad for extra color and vitamins.
• Storage: The potato salad keeps for up to two days in the refrigerator when covered. The fish sticks taste best fresh, but the fish can be frozen raw and unbreaded.
• For parents: Adults can season their portion of the potato salad at the table with a little vinegar, salt, and pepper for a stronger flavor.
• Adjusting texture: For children who prefer softer foods, you can lightly mash the potatoes.

Allergies and Safety Notes

This recipe contains fish, egg, gluten (flour, breadcrumbs), and mustard. Always introduce new ingredients one at a time and in small amounts to easily observe any possible reactions.

Make sure the fish is cooked all the way through. Thoroughly check the fillet for hidden bones before preparation.

If you have any concerns about your child's diet or possible allergies, please consult your pediatrician.

Nutritional Information

Pollock is an excellent source of high-quality protein and important omega-3 fatty acids. These fats optimally support brain development for many children at this active age. The potatoes and apple also provide satisfying fiber and vitamin C.