family* friendly fish

*however you define it

Hi pals!

A while ago I got a note from a reader named Julie who said: My son recently asked me to cook more fish for our family dinners. I don’t love fish and don’t have much experience cooking and buying fish. Do you have family friendly advice for beginners? Thanks!

Julie, I’m sorry this took me sooooo long to put together! But yes, I have lots of advice and a bunch of recipes to share, including a new one that’s available for paid subscribers: HOISIN FISH SANDWICHES WITH QUICKLES**!

**quick pickles

This is a very fun, very easy-to-make recipe that everyone will love and the sandwiches can be a whole meal. No need for anything alongside unless you want something like a fun slaw (try

Andrea Nguyen

’s Spicy Cabbage and Peanut Slaw!!).

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But first! I’m so excited to tell you about the new podcast episode I just aired today! It is with ASHLEY DYCE who is an incredible Paralympian – she will be competing in a few weeks in Paris!!!

In Ashley’s words, though she was “born with Spina Bifida, this genetic disease did not stop her from chasing her dreams.” Ashley started competing in Para Athletics a decade ago in 2014. She successfully became a National Champion & American Record Holder in discus, but transitioned to Para Powerlifting in 2016 out of a desire to challenge herself more. Dyce qualified for her first World Championships in 2017. During the next four years, she continued to train and compete as a part of Team USAPP internationally in World Cups and World Championships. In 2022 she competed in the Para Pan American Open Championship in St. Louis, Missouri where she finished 3rd in her weight class and received her first bronze medal as a Para Powerlifter. In 2023, Ashley finished 4th in her weight class at the Para Pan American Games in Santiago, Chile.

It was such a thrill speaking with Ashley about her athletic career and what drives her. I hope you enjoy our conversation.

You can listen here or wherever you listen to podcasts!!

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Okay, back to fish.

FAMILY-FRIENDLY* ADVICE FOR COOKING FISH AT HOME:

*FAMILY = HOWEVER YOU DEFINE IT

1. In terms of purchasing advice:

   1. If you feel overwhelmed by making a sustainable choice, I highly suggest consulting the Monterey Bay Aquarium’s Seafood Watch website. I think it is INDISPENSABLE and helps you figure out the best choices for you + yours.

   2. Don’t fear frozen! Frozen fish is often more affordable, often better quality than what you can find in the grocery store, and often packaged in individual portions so you can really just use as much or as little as you’d like. Check out more of my thoughts + tips on frozen fish here:

      frozen fish + toaster oven = EASY

   3. I think helpful to think in categories, rather than feel overwhelmed by so many types of fish. Here’s how I think of fish:

      1. FIRM/LARGE WHITE FISH

         1. grouper

         2. striped bass

         3. cod

         4. haddock

      2. THIN/FLAKY WHITE FISH

         1. flounder

         2. sole

      3. SMALL OILY FISH

         1. sardines

         2. mackerel

         3. anchovies

      4. BIG, MEATY FATTY FISH

         1. salmon!

         2. tuna

   4. Ask!!! If you have a good seafood store near where you live or a fish counter in your local super market, talk to the people behind the counter. Tell them you need help making a choice. Don’t just ask them what’s fresh, but ask them how they suggest preparing it. Just like asking a vegetable farmer how they most enjoy cooking what they grow, asking the person you’re buying fish from what they’re into.

2. Consider things that require minimal work to (a) get you more comfortable preparing fish and (b) your family more comfortable enjoying it. I’m talking frozen fish sticks (they make for perfect fish tacos!!) and canned fish (making tuna salad is cooking fish at home; putting tinned fish on top of a rice or noodle bowl is also cooking at home!). Love this brand!

   1. More on those fish stick tacos: cook them in your toaster oven or air fryer, then put in warmed tortillas with a simple slaw (massage thinly sliced cabbage with salt and lime and then add a spoonful of mayo) and hot sauce! Cook in liquid - tomato sauce, coconut curry, etc.

3. In terms of cooking advice, I would say overall if you’re new to cooking fish at home, skip the skillet — it’s too much pressure! There’s the potential for the fish to stick, there’s the likelihood of fish aromas filling your kitchen, you can’t cook that many pieces at once, it’s not the most intuitive to know when it’s done….it’s not impossible by any means and I’m sure we can all do it successfully, but if the question here is advice for beginner fish cooks, I say stick to the following methods for stress-free, reliably delicious fish meals:

   1. Cook in liquid (tomato sauce, coconut milk curry, etc.): place fish fillets in a simmer pot of tomato sauce or coconut milk curry and let it just simmer until cooked through. It won’t dry out! Foolproof!

   2. On the same note, make chowder! I have a recipe in WGWW that’s for any type of frozen fish chowder and I cannnnnootttt wait for you all to have it in your repertoires. In the meantime, check out the soup formula here and how it translates to chowder!

      two soup formulas!

   3. If you want to grill your fish (which is great! no heating up your kitchen and you keep all the aroma outside!), try grilling fish on a bed of sliced citrus. This makes it totally nonstick and non-scary!!!

   4. Use your air fryer or toaster oven! Again, see here. And see recipe below for hoisin fish.

   5. The oven is your friend, too.

      1. Bake in parchment! See recipe below for the halibut with chermoula — wrapping in parchment = steamy, gentle cooking + trapped aromas!

      2. Roast on a bed of cherry tomatoes! See recipe below for the flounder (one of my favorite recipes I’ve ever developed). The cherry tomatoes keep the fish from sticking and keep everything full of moisture, plus they make an instant saucy side dish thing that you can spoon on top of the fish when you eat it. Heaven! And so easy.

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SOME OF MY FAVORITE FISH RECIPES FROM MY COOKBOOKS - ALL BEGINNER FRIENDLY!!

• Ricotta + Potato Chip Fish Cakes with Peas (from Simply Julia)

• Fancy Weeknight Salmon Salad (from Simply Julia)

• Mustardy Cracker Crumb Fish (from Simply Julia)

• Oven-Steamed Fish with Crispy Garlic and Red Chile Oil (from Now & Again)

• Halibut with Chermoula in Parchment (from Small Victories)

• Sheet Pan Flounder with Roasted Tomatoes and Black Olives (from Small Victories)

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Hope this is all helpful for you! Let me know your ideas, too! So many of you have so much experience cooking for your people. Please don’t be shy in the comments!

Thanks for being here friends. Means a lot! xooxoxox Julia

And now for paid subscribers: my recipe for HOISIN FISH SANDWICHES WITH QUICKLES!! Of course the fish and quickles can be served on a bed of rice or noodles for a less hand-held experience. Also note that while the elements of this sandwich — the fish and the quickles — can be made ahead, I wouldn’t assemble the sandwiches until the moment you’re ready to eat them otherwise they’ll get soggy if they sit around for a while. I’ve given air fryer and oven/toaster oven directions. I make the salmon in my air fryer with a parchment liner so cleanup is easssssyyyy. The whole thing is easy. Kids will love! Adults will love especially with chile sauce and cilantro! Something for everyone!!!

Makes 2 sandwiches, easily multiplied

FOR THE VEGETABLES:

• 1 carrot, peeled and very thinly sliced (or coarsely grated)

• 1 small Persian cucumber, very thinly sliced