Kid Friendly Seafood Recipes

Jennifer Recipes

Below are a whole bunch of recipes that could be suited for the young people in your lives thanks to our intern Anna who used her teenage taste buds to search the internet. Enjoy!

Oven Fried Fish Nuggets

Recipe submitted by: Jenn Bartimus to CDKitchen  


  • 1 pound fresh fish fillets, cut into about 2″ nuggets
  • 1/2 cup Italian bread crumbs
  • 1/2 cup cornflake crumbs
  • 1/4 cup Parmesan cheese
  • Salt & pepper to taste
  • Butter flavored cooking spray


Heat oven to 375-400 degrees.  Spray cookie sheet with butter flavored cooking spray.  Mix together Italian breadcrumbs, cornflake crumbs, Parmesan cheese and salt & pepper. Coat both sides of fish with the crumb mixture. Place on cookie sheet. Spray generously with butter flavored cooking spray.

The thickness of your fish will determine how long it takes to bake; usually 20-30 minutes.

You do not have to turn these.

Oven Fried Fish Nuggets

By Ann Hodgman (from Wonder Time Magazine

Fish sticks are a traditional way to introduce young children to seafood. This recipe tastes much better than the frozen kind — and since the fish is baked instead of deep-fried, it’s healthier too.

Recipe: Serves 4


  • 1/4 cup corn or canola oil
  • 1 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon each garlic powder, black pepper, and paprika
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 2 large eggs, beaten
  • 1 pound cod fillets cut into “fish-stick-size” strips (about 3 inches by 1 inch)
  • Lemon wedges or tartar sauce (optional)

Heat oven to 450. Spread oil on a rimmed baking sheet. Toss crumbs, grated cheese, and seasonings together in a shallow dish until blended. Put flour into another shallow dish and beaten eggs into a third shallow bowl. Coat each piece of fish evenly with flour. Then dip each floured piece into beaten eggs. Last of all, turn each piece around in crumb mixture until evenly coated. Place each coated piece of fish onto the oiled sheet, then turn pieces over so both sides are oiled. Bake until golden brown, about 10 to 14 minutes. Serve immediately with lemon wedges, tartar sauce, ranch dressing, or (gasp!) ketchup, as your family prefers.

Memphis Cornmeal Battered Cod



  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 1 (16-ounce) ice cold beer
  • 2 tablespoon honey
  • Peanut oil
  • 6 (6-ounce) cod fillets
  • Salt and freshly ground black pepper
  • Tartar Sauce, recipe follows


  1. In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
  2. Preheat deep-fryer to 375 degrees F. with peanut oil.
  3. Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce.

Tartar Sauce:

  • 1 1/2 cups mayonnaise
  • 2 tablespoons hot pepper relish, jarred
  • 1/2 lemon, juiced
  • 1 tablespoon freshly chopped parsley leaves
  • Pinch cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

In a small bowl, mix all ingredients together.

Seared Cod with Chive Butter Sauce


  • 4 (6-ounce) cod fillets
  • Panko bread crumbs
  • 2 eggs, for egg wash
  • Kosher salt and freshly cracked black pepper
  • 4 tablespoons grapeseed oil
  • 1/2 lemon, juiced
  • 1 tablespoon butter
  • 1 sprig fresh thyme
  • Butter Sauce, recipe follows


  1. Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
  2. Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
  3. In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
  4. Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
  5. Pour over the Butter Sauce and serve.

Butter Sauce:

  • 2 cups white wine (recommended: Chardonnay)
  • 2 sprigs fresh thyme
  • 1 shallot, sliced
  • 2 clove garlic, smashed
  • 2 tablespoons heavy cream
  • 1/2 lemon, juiced
  • 2 tablespoons cold butter
  • 3 tablespoons chopped chives
  • Freshly cracked black pepper

In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
Whisk in cold butter and once melted add the fresh chives and season with black pepper.



  • 1-1/2 lbs. Alaska cod fillets, thawed if necessary
  • 1 cup each chopped onion and chopped zucchini
  • 1 large clove garlic, minced
  • 1/4 cup oil
  • 1 can (14-1/2 to 16 oz.) tomatoes
  • 2 cups tomato juice
  • 1/3 cup dry white wine or water
  • 3/4 tsp. each salt and basil, crushed
  • generous dash bottled hot pepper sauce

Cut cod into large chunks. Saute onion, zuccini and garlic in oil. Add tomatoes, tomato juice, wine and seasonings. Heat to boiling. Add cod; simmer, covered, about 10 minutes or until cod flakes easily when tested with a fork.
Makes 6 servings. Recipe may be halved.


From The Reynolds Kitchens

  • 2 sheets (18 x 20-inches each) heavy-duty aluminum foil
  • 4 (4 to 6 oz. each) cod fillets, thawed if necessary
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup sliced mushrooms
  • ¼ cup chopped green onion
  • 1 clove garlic, minced
  • 1 tbsp. sesame seeds
  • 2 tbsp. butter or margarine
  • salt & pepper, to taste
  • lemon slices

Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13 x 9x 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Coat foil pan with non-stick cooking spray; place on a cookie sheet. Place Cod fillets in center of foil pan. Combine carrots, zucchini, mushrooms, green onion, garlic and sesame sees. Spoon vegetables evenly around cod. Dot fish and vegetables with butter; season with salt & pepper. Slide foil pan from cookie sheet onto grill. Cook 15 to 18 minutes, covered, on medium-hot grill or until fish flakes easily when tested with a fork. Slide foil pan from grill onto cookie sheet. Garnish with lemon slices. Makes 4 servings.

Cod Fish Cakes


  • 3 cups water
  • 2 potatoes, peeled
  • 1/3 cup minced onion
  • 1/3 cup chopped green bell pepper
  • 1/3 cup red bell pepper, chopped
  • 1/3 cup chopped celery
  • 2 tablespoons butter
  • 3 1/2 cups cooked cod, boned and flaked
  • 4 tablespoons all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Old Bay Seasoning TM
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 1/2 cup milk
  • 1/2 cup dry bread crumbs

Directions to make Cod Fish Cakes

  1. Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
  2. In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
  3. With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
  4. Bake for 10 minutes, turn and bake 15 minutes more.

Russian Fish Cutlets Recipe

Serves/Makes: 6 – 8


  • 1 1/2 pounds Pollock (cod, hake, or haddock) fillet
  • 2 white bread slices
  • 1 onion
  • 2 tablespoons sour cream
  • 1 egg
  • Salt and ground pepper
  • Oil


  1. Grind fish fillet with onion in a mincer.
  2. Stir in sour cream, egg, soaked in milk bread, salt and pepper.
    Notes: The Russian Fish Cutlets is a very affordable dish. Delicious, simple, and easy recipe.
  3. Comments: Fish dishes are the classics of Russian cuisine and this was recognized by strictest gourmets of past centuries. Fish cutlets are notable for tender, delectable taste.

This recipe for Russian Fish Cutlets serves/makes: 6 – 8

Fish Roll-Ups


  • 2/3 cup butter
  • 2 tablespoons minced onion
  • 1 cup minced crabmeat
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon garlic powder, or to taste
  • salt and pepper to taste
  • 24 buttery round crackers, crushed
  • 12 (6 ounce) fillets sole
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons butter


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat a 9×13 inch baking pan with cooking spray.
  2. Melt butter in frying pan over medium heat. Add onion and saute for 1 minute. Stir in crabmeat, parsley, garlic powder salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers.
  3. Spread mixture over filets; sprinkle with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in prepared baking dish. Dot each roll with butter and cover pan tightly with foil.
  4. Bake in preheated oven for 15 to 17 minutes until fish flakes.

Brian’s Easy Stuffed Flounder


  • 1 whole flounder
  • 1 cup butter, divided
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3 cups chicken-flavored dry bread stuffing mix
  • 1 (6 ounce) can lump crabmeat
  • 4 ounces of fresh or frozen small, local shrimp, liquid reserved
  • 1 teaspoon Old Bay Seasoning TM, or to taste
  • 1 teaspoon Cajun seasoning (optional)


  1. Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
  2. Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
  3. Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
  4. Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.

Pollock With Crisp Herb Parmesan Breadcrumbs Recipe


  • 1 1/4 lb. pollock, cut into 4 pieces
  • 1/4 cup buttermilk
  • 1 large egg
  • 2 Tbsp. canola or e-v olive oil
  • 2/3 cup unseasoned fine dry breadcrumbs
  • 1/4 finely grated Parmesan cheese
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1 lemon quartered


  1. Preheat oven to 450*. Lightly spray a rack (large enough to hold the fish in a single layer) with cooking spray and set on top of a baking sheet.
  2. Place pollock in a shallow dish, pour buttermilk over and turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
  3. In a medium bowl, whisk together egg white and oil. In a shallow dish. Stir together breadcrumbs, cheese, oregano, thyme and salt. Dip each piece of fish in the breadcrumb mixture, then in the egg white mixture, and again in the breadcrumb mixture, coating completely.
  4. Set on the prepared rack and bake until lightly browned and opaque in the center, 12-15 minutes. Serve with lemon wedges.

Okay… you’ve reached the end of the group of recipes Anna has found on the internet. But it doesn’t mean the rest aren’t good enough for your kids.