Fish Sticks + Cinnamon Sweet Potatoes
Why we love it:
- 11⁄4 pounds Cod (filets)
- 11⁄2 cups Plain Greek Yogurt (divided)
- 1 Tablespoon Kosher Salt (divided)
- 1 teaspoon Old Bay Seasoning (or chili powder)
- 1 cup Panko Breadcrumbs
- 1 cup Breadcrumbs (unseasoned and finely ground)
- 1 pound Sweet Potato
- 1⁄2 teaspoon Honey
- 1⁄4 teaspoon Cinnamon
- 1 Tablespoon Unsalted Butter (divided)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 pound Broccoli (florets)
- 1⁄4 teaspoon Garlic Powder
- 1 Cucumber
Make sure there are no bones in the fish, and slice the filets into 3 - 4 inch long strips that are about 1 inch wide (though any shape you prefer will be ok).
Place fish in a bowl. Add ½ cup of the yogurt, 1 teaspoon of salt, and the Old Bay Seasoning. Stir to combine.
On a rimmed baking sheet or pie pan, combine the two types of breadcrumbs. Press each piece of fish into the breadcrumbs firmly - but without breaking the fish; you want the breadcrumbs to stick. Move to a plate and repeat until all are coated. Set aside.
2. SWEET POTATOES
Peel sweet potatoes and dice into ½ inch thick rounds; the diameter of the round doesn’t matter, only the thickness should be consistent. Add to a large pot, just barely cover with water and add ½ teaspoon of salt. Place over high heat and boil for about 15 minutes or until they’re fully tender. Drain well, return to pot and mash with a folk or potato masher. Add another pinch of salt as needed, add the ½ teaspoon of honey, ¼ teaspoon cinnamon, and about ½ of the butter or more, to taste. Mash until smooth.
While the potatoes are cooking, get the fish going. Use a large frying pan (cast iron is great here), and add the oil and remaining butter to the pan over medium-high heat. Once hot, add fish to the pan in one layer. The pieces can be close together but not touching. Cook for about 3 minutes on each side, or until it’s browned on all sides and just cooked through. Adjust heat higher or lower to maintain a sizzle and the ability to brown the fish but not burn it. Remove and repeat with another batch until done.
While the fish is cooking too, slice broccoli into florets. Place in a pot with 1 inch of water, or use a steamer basket. Cover and steam for about 6 minutes or until they’re bright green and crisp tender. Season to taste with salt, pepper, olive oil, or butter.
Stir together the remaining 1 cup of yogurt, pinch of salt, and garlic powder. Grate about ½ of the cucumber on the large holes of a box grater and stir it in. Slice the remaining cucumber for a side dish or use another night.
Serve a dollop of potatoes with fish sticks, broccoli on the side. Serve sauce on the side for dipping into.