This weeks CEimB was chosen by Anne of Rainforest Recipes. Her blog is a must see for sure.
Crispy Fish Fingers from Ellie Krieger’s Foodnetwork selection of recipes.
The recipe met with some challenges because when I removed the frozen flounder to defrost, Ted tried to sabotage dinner by leaving it on the counter. Ted doesn’t like flounder. He’s not crazy about frozen fish when he doesn’t know how long it’s been frozen. However, I think I saved the fish, but if you come back to visit Apple Crumbles and there has been no activity, assume the worst and ….well, please send flowers.
Recipe Changes:
I let the fish sit in lemon for about 20 minutes.
Instead of 4 slices of whole wheat bread, I used 1/2 a cup of oatmeal, ground with an immersion blender. *Learning the hard way: Remember to wrap a paper towel around the top of the cup/bowl before using the immersion blender on dry ingredients. The kitchen suffered an “oatmeal shower”. No photo – camera was missing. Most likely buried under oatmeal.
I coated my baking tray with olive oil instead of spraying it with non-stick.
Almond flour by NOW natural foods was used instead of whole wheat flour. It is a low carb alternative, an excellent source of essential fatty acids (EFA’s), and it is Gluten-Free. Although this recipe is not completely gluten free, I have used the almond flour as a substitute in many tasty GF meals and desserts.
I added 1 TBS of sweet and hot mustard to the eggs and beat to mix.
In with the oatmeal, 1/4 tsp of Old Bay seasoning was added. Should have used more.
I did not make the sauce, instead we used cocktail sauce and salsa.
The results: I enjoyed it but not as much as other fish varieties and I prefer my fish unbreaded. As for Ted, he said it was okay, had seconds, and enjoyed it more when he dipped the fish in cocktail sauce. 
As Ted was cleaning up, he said “why don’t we have pizza anymore?” Was that his TRUE feelings regarding tonight’s meal? He is just too considerate to tell me the truth. I think I’ll mention to him the way Sara and Nick of imafoodblog deal with a not so popular meal selection…person who made the selection buys the pizza!
We had this meal with petite minted peas and carrot bowls which held the salsa and cocktail sauce for dipping.
To Anne of Rainforest Recipes, not a bad choice at all. I would try this again when entertaining guests because it was very easy and when cooking for guests, sometimes there are very few meatless options for me. I would use a different fish (must confess…I’m not a real flounder fan either), follow the recipe using the wheat bread and flour. I expect it would be a hit. Good job, Anne.
Trivia: On this day in 2030 BC, cucumbers were first preserved and eaten as pickles.
I didn’t get to make this recipe. It’s been a crazy week around here and I’m barely getting by. It’s almost over though, so it’s bound to get better. I do want to try the recipe, though. It looks pretty tasty.
Shredded carrot bowls! Wow. I am so impressed Joanne. And your photography is superb. I am always in such a hurry to get my meal on the table that the photos show my urgency. Great job on yours!
Oh, and I am almost finished with your give away surprise I hope!
This one wasn’t our favorite either, but I didn’t help the flavor out like you did. I like your tweaks to amp up the flavor!
Looks great this week. Those carrot bowls are pretty cool. You can definitely get away with using more Old Bay, I was in the tablespoons realm, not teaspoons 🙂
I am glad you like our pizza rule! I have to give Ted one thing, sometimes pizza really hits the spot more than anything else.
Soaking the chicken in lemon first sounds like a win, especially considering the “blandness” some people experienced, both in our group and on the Food network reviews.
Interesting substitutions, as always!
For some reason flounder is really expensive here so I subbed tilapia and it was good. Your carrot bowls look great! I’ll have to check out that recipe!
Well it certainly looks delicious and amazing!
I couldn’t find any flounder. But I don’t think that it would have made a difference for me. I just didn’t care for it.
Also, your carrot bowls are a work of art. IMPRESSIVE!
Looks really tasty and I love fish with peas and carrots.
The carrot bowls are so cute..I need to try those….
Looks great! Thanks for stopping by my blog. I’m looking forward to starting up with CEiMB next week!
Thanks for all the comments. The carrot bowls would be better if crispy. Any ideas?
They are a great feature on the plate though.
This wasn’t my favorite either, but I feel like it has potential. I might try it again with a different fish. I certainly like the concept of homemade fish sticks! Yours look wonderful! And such a cool idea with the carrot bowls!
What creative additions. And I just love the carrot bowls. This recipe doesn’t seem like it was a big hit with anyone. You came up with such great ways to perk it up, it’s a shame they didn’t help it. I think there is no substituting fish fried in oil!