Literary loves

One fish, two fish, red fish, blue fish can be repeated by all children, even those grown.
Dr. Seuss’ lyrical words are memorable and inspirational for so many. Oh the places you will go and the people you will meet if only open to it!

Books can be the key to success for many reasons. It opens up a world of imagination, takes readers to magical places like Whoville and introduces new culinary dishes like green eggs and ham.

And it’s in books that we find this week’s inspiration. Today marks the end of Read Across America Week, which just so happens to fall annually on Dr. Seuss’ birthday!

We’re going to explore a recipe inspired by one of Dr. Seuss’ short tongue twisters in “Oh Say Can You Say.”
Do you like fresh fish? It’s just fine at Finney’s Dinner. … “The finest fish at Finney’s is my freshest fish, French-fried!” And that’s what we’re making.
Tying in recipes to your little one’s favorite book could open up their desire to try something new. If Dr. Seuss doesn’t rock your little one’s socks, take his or her favorite book and start thinking. Don’t forget to share your favorites with us!

2 eggs
1 cup almonds
½ cup toasted oat cereal (like Cheerios)
2½ Tbsp. extra virgin olive oil
4 fillets of a firm, white fish such as red snapper, sea bass or cod
1 tsp. salt
1 tsp. black pepper

1. Preheat the oven to 450 degrees.
2. In a small bowl, beat the eggs until frothy. Pour into a pie plate or another shallow plate.
3. Chop the almonds and toasted oat cereal in a blender or with a knife to make a crumblike mixture. Put it on a sheet of wax paper or aluminum foil.
4. Use a tablespoon of the olive oil to grease a baking sheet.
5. Pat the fish dry with paper towels. Dip it in the eggs, then lay it atop the almonds and toasted oat cereal, pressing down. Gently turn it over and the crumbs into the other side. Lay on the baking sheet and let stand 15 minutes to set the crust.
6. Sprinkle the fish with the salt and pepper and drizzle with the remaining olive oil.
7. Bake until the fish is opaque and easily flakes with a fork, about 15 minutes.


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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