What is it with all of the food allergies and sensitivities in the world today? Back in my day, peanut butter and jelly was a mainstay on the cafeteria menu and no one thought twice about serving fish (at least in the stick form) to kids. Things were just different.
These days though, as a parent, it feels like you cannot help but worry. We are surrounded with messages warning us that this, that and this are going to hurt our kids and how dare we think of that? It’s harrowing. So what that I’ve banished all things anti-bacterial from my home and ate all the nuts and fish I desired during pregnancy? So what that no one in my family has any sort of food allergies? So what? I can’t help but worry. The what ifs are so hard to silence …
So for months, I have been holding off giving Paige fish. My doctor gave the okay back in November, but I just wasn’t ready. Not Paige, me. I wasn’t ready. As irrational as I knew my concerns were, I just couldn’t bear for something to go wrong … so I waited. And waited. And waited some more. Finally, a few weeks ago, I caved and had Shawn give her some tunafish. I don’t eat it, but I figured a few bites would clue me in if I had something to worry about. We discovered that Paige loves tunafish (how she got that love, I do not know), and nothing else.
Tonight, I was finally ready to take the plunge and give her fish myself. After weeks of research, I chose cod as the first fish. It’s low on the allergen scale and is a good starter fish … As it turns out, this tasty meal was easy, quick and perfect. All is well …
Don’t be fooled by the ingredients list. The Cajun spice lends a nice flavor to the batter, but it doesn’t make it spicy. This is good for all ages …
extra light olive oil or canola oil
1 lb cod fillets (make sure they are boneless)
1 cup all-purpose flour
1 tsp Cajun seasoning
1 tsp salt
1 tsp toasted sesame seeds
1 egg, beaten
In a large skillet, add oil to about 1/4 inch depth. Turn the burner on to just below medium and heat the oil.
Rinse the cod fillets and set aside. Stir together the flour, Cajun seasoning, salt and sesame seeds. Place on a large plate or a large flat-bottomed bowl. Put the egg in a second bowl or plate.
Dredge each cod fillet in flour, then egg, then flour again. Repeat until all of the fillets are coated. Add to the hot oil. Cook until golden on both sides, and opaque throughout inside (about 10 minutes total).