Creamy Corn Soup with Fish Fingers

When Y was younger, we used to give him grated Japanese corn with his rolled oats. He seem to like Japanese corn's sweet taste and texture. Today, I prepared creamy corn soup with fish fillet fingers for his brunch -served with rice, of course.

Creamy corn soup, fish fingers for baby 

Creamy Corn Soup

Ingredients

1 whole yellow Japanese corn, grated

2-3 tbps milk

1  cup water

Procedure

1. Boil the grated corn, milk, and water together in a pot.
2. Let simmer for at least 15-20 minutes, up until the consistency of the mixture becomes thick and creamy.

Fish Fingers

Ingredients

1 slab of fillet (I used cream dory fillet here.)

1 egg

2-3 tbps flour

2-3 tbps panko crumbs

Procedure

1. Slice your fillet into 1 to 1/2" width bite-sized pieces.
2. Coat your fillet pieces in flour, then egg, then panko.
3. Pan fry in very minimal olive oil until outside is crispy.