Serves: 4

Children will enjoy these fish fingers.

• Ingredients

4 white fish fillets, cod, sole, flounder, halibut,tilapia, perch or basa fish fillets (about 6 oz/175 g each)
1/3 cup (75 mL) light mayonnaise
3/4 cup (175 mL) dry bread crumbs or panko
1 tbsp (15 mL) minced fresh parsley
1-1/2 tsp (7 mL) Cajun seasoning

garnish: seedeless lemon wedges

• preparation

Preheat oven to 450 degress F.
cut fish into 3- x 1-1/2-inch (8 x 4 cm) fingers; place in large bowl.Add mayonnaise; toss to coat.
In shallow dish, combine bread crumbs, parsley and Cajun seasoning; dip fish into bread crumb mixture, turning to coat.

Bake on greased rimmed baking sheet, turning once, for about 15 minutes or until dark golden and fish flakes easily when tested.

Serves: 4

• Ingredients

2 pounds Cod fillets,flounder, sole or turbot
1 1/2 teaspoon paprika divided
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour

For the batter:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
1 cup ice cold water plus more if needed
Peanut oil for frying

• preparation

Cut fish in 1 1/2 inch strips. Place the cut fish in a plastic bag and season with 1 teaspoon of the paprika, garlic powder, salt, and pepper. Close the bag and toss the fish until coated. Add in 2 tablespoons of flour and toss again.
For the batter:
Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. Add a little more water if you need to get the right consistency.
Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
Place the fish in the batter, mix to combine until all pieces are coated while the oil is heating.
When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more salt immediately out of the oil so it will stick to the fish.
Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges.

Serves: 2

• Ingredients

2 large flounder fillets, cut in half lengthwise
salt and pepper to taste
1 tablespoon flour
1 egg, beaten
2 tablespoons olive oil
1 cup fiddleheads, trimmed and cleaned, and steamed 5 minutes
6 small red potatoes, steamed
1 tablespoon melted butter
Garnish: chopped parsley and Micro greens

• preparation

Season the flounder with salt and pepper. Cut in half lengthwise. Coat in flour, dip in egg. Heat a frying pan with a tablespoon of olive oil. Fry fish gently until golden, about 2 minutes each side, remove from pan and transferred to 2 plates
Garnish plates with steamed fiddleheads and red potatoes and micro greens . Pour melted butter over. Sprinkle flounder with parsley.

Serves: 4

To get pithless lemon sections, you need to use a technique that removes the peel and white pith, then cut between the membranes to release the fruit segments. First, cut off the top and bottom of the lemon and then slice off the peel and pith, following the curve of the fruit. Next, slice down along the sides of each segment, cutting between the membranes, to separate and release the fruit.

• Ingredients

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds center-cut cod fish fillets, flounder or sole boned
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil

Piccata sauce:

1 tablespoon unsalted butter
1 shallot (finely diced)
1 teaspoon minced garlic
1 cup white wine
2 tablespoon pithless diced lemon sections (see comment)
1/4 cup fresh squeezed lemon juice
1/4 cup capers (drained)
1 tablespoon chopped fresh parsley

• preparation

Slice the center-cut cod into thin scallopines

Mix together the flour, salt and pepper on a plate. Dredge the cod in the flour
mixture and place on a plate.
2. Heat the butter and olive oil in a large skillet over medium-high. Once the butter-oil mixture
is hot, add the cod. Cook until golden brown, about 2-3 minutes, then flip and cook an additional 2 minutes or until the fish is opaque throughout and easily flakes with a fork.

Remove to a clean plate.
Reduce the heat to medium and add the remaining butter to the pan. Once melted, add the
shallots and garlic and cook until softened, about 2 minutes


Slowly pour in the wine, raise the heat, and bring to a boil. Reduce by half, scraping up any
browned bits. Add the diced lemon sections, lemon juice and capers and stir.

Place the cod back into the pan to warm through.
Serve the cod topped with spoonfuls of the piccata sauce and garnished with fresh parsley.