Guppy’s Easy Baked Fish Bites

What: Your kid’s frozen fish sticks without all the crap.

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When: Whenever you’ve got about 25 minutes to create an almost effortless fish dinner, without the heavy oils and frying. These fish “bites” can also be frozen up to three months. Freeze in layers on wax or parchment paper to prevent sticking.

Why: Who doesn’t love an excuse to crack a bag of potato chips? This incredibly easy recipe is adapted from a dinner recipe my husband and I absolutely love, so it’s actually perfect for the whole family – but when we’re making it for babies we don’t use cod. There are lower mercury options that are much more cost effective.

How: Follow the simple toddler adaptation below and watch as your guppy gobbles up their yummy fish bites.


This recipe yields 2 hearty toddler dinners (cut recipe in half for 1 serving)

Guppy’s Easy Baked Fish Bites 

Ingredients:

2 – 6 Ounce pieces Pollock, Haddock, or other firm fleshed white fish with low mercury (review the list HERE)
Salt & Pepper

2 Cups of Salt and Vinegar Flavored Kettle Chips (choose brands with the shortest ingredient list like these)

A few small pinches Paprika
2 heaping teaspoons Light or Fat Free Mayonnaise (we like Spectrum organic brand)
Parchment Paper

Method: 
Preheat oven to 400.
Crush potato chips into fine crumbs by placing them in a plastic bag and smacking them with a blunt object. Sprinkle paprika into the potato chip crumbs and combine.

Check fillets for bones and remove if necessary. (in the adult version with cod, most bones will be down to middle/spine)

Place fish fillets on a piece of parchment in a baking dish.

Season fish fillets lightly with a pinch of salt and some pepper. Evenly spread 1 teaspoon or so of mayonnaise evenly over each fillet.

Gently press Potato Chip Crumbs all over each fillet, covering the top of them completely.
Bake for 10-12 minutes until somewhat firm and opaque.

Turn on Broiler and finish the Fish for 1.5 minutes under the Broiler to brown the crust. Keep an eye on it so it doesn’t burn. Fish is done when it is easily flaked off with a fork.

Allow to cool, and slice each fillet into bitesized portions.

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