New York Times

Fish Sticks With Peas

Two childhood classics — fish sticks and green peas — find their rightful place back at the dinner table for eaters of all ages to enjoy in this wholesome weeknight meal. The fish stick, coined “the ocean’s hot dog” by the historian Joseph Peterson, was first manufactured by Gorton’s, the Massachusetts seafood company, in 1953. It soon became popular as a tasty and effortless family meal for Americans wary of cooking fresh fish at home. The key to flavorful homemade fish sticks is to season them well every step of the way. Here, turmeric provides the nostalgic yellow tint while adding a warm, earthy flavor to meaty cod fillets (or any firm white fish). The accompanying peas get a lift from tangy lemon zest and fresh mint, and red-pepper flakes provide just enough heat to liven up your taste buds and dinner plates. Serve with tartar sauce for dipping and lemon wedges.