Welcome back tooooo Baby Nyummies!!! Yes yes, we’ve been on hiatus for quite a while haven’t we? The chef gave up on cooking for a while but decided that she needs to make a come back, so here we are! Brand new season of Baby Nyummies, it’s toddler season!
Now that the little Chempedak is pretty much eating off Mommy and Daddy’s plates (and anyone elses that she can get her tiny little hands on), it’s time to venture into something more delicious with appealing taste. None of that pureed, blended and mashed stuff, she wants nothing to do with them.
A few days back, I braved myself into the kitchen, rolled up my sleeves and made her.. jeng jeng jeeengg.. Corny Doodle Fish Fingers!!
Previously I tried to give her those instant frozen fish fingers, but she didn’t like them. I think the batter was too thick and too hard, she rejected them after the first try. So, this time, I made them from scratch.
Here’s what you need:
1 small fillet of white fish (I used lemon sole, you can opt for plaice or cod)
1 egg (lightly beaten)
1 cup of flour
1 tiny pack of corn flakes (mine is from the 6-pack variety)
2 table spoons of sunflower oil or olive oil
Tartar sauce (to serve with)
Quarter of a lemon
Here’s what you do:
First, pour your cornflakes into a zip-lock bag and crush them over with a rolling pin. If you’re lazy (like me), just roll them over with your jar of tartar sauce.