Hi folks. Going to make this one snappy as it’s late and I am bushed. Tuckered out. Plum worn out. You know, exhausted.
So I made fish last month. I make fish alot now that mini-me likes it. So I’ve been tweaking the recipe a bit. I did this one with cod simply as it’s mini-me’s fave. So we just all suck it up and eat it although I prefer haddock or halibut. But you know, she’s eating fish now so I am willing to cook whatever she wants if it means she’s expanding her palette a bit.
So here we go, this is the tweaked version. I shall probably tweak it one more time. So be on the lookout for the final version at some point.
Mini-me’s Battered Cod but Mom Wishes it was Battered Halibut Recipe:
400 gram package of cod
4 tablespoons flour
Himalayan Salt to taste
Pepper to taste
1 1/4 cups pancake mix
1 1/4 cups Perrier water or any fizzy water you can find
In a shallow bowl mix your flour, salt and pepper. Set aside.
Preheat your oil in the deep fryer.
In a large bowl combine pancake mix, Perrier and egg. Stir until combined but don’t over mix it. You want it fairly runny as it makes the batter lighter and it sticks to it better. I always add a pinch of salt and pepper to this as well.
Cut fish into pieces.
Now dredge you fish in the flour mixture.
Immediately dunk it in the pancake mixture.
Carefully drop in the hot oil.
Cook for about 6 or so minutes. Turn over halfway with tongs.
Remove and blot with paper towel.
Serve immediately or if doing fries you can slip it in a warming drawer or oven set at about 250 degrees until they are ready.
Serve with a smile.
Tip- if you need to add more Perrier to get it runnier then please do so. Not all mixes are the same. The key to a nice batter seems to be a thin, slightly runny consistency.
French Fries (double fry):
5 or 6 Russet Potatoes
Oil for frying, I use a deep fryer so oil is always in it. I would guess if doing them in pan it would require about 4 to 6 cups of oil.
Preheat oil in fryer.
Peel and slice up your potatoes.
Cook them for about 3 to 4 minutes in hot oil.
Remove from oil and set aside.
When fish (or whatever you make with it) is done then dunk them back down in hot oil for another 4 minutes for light, about 6 or so minutes for dark fries.
Lay on a paper towel and blot.
Serve while hot.
So how you making out? Craving some fries right now? Want this bag of them? Aw, you’re so sweet to want and like my fries. But seriously, go get your own cuz these ones are mine. All mine! None for you! You must go make your own!
Okay so this is not the healthiest meal in the world but seriously who cares. It’s not like you eat it every night or anything. If you do, well then you should seek help now. I mean look at all that grease. Cut back a little please. If this is an occasional indulgence then have at it. Enjoy!
So if you’re wondering what the brown sack is all about, let me explain. My Mom was a huge french fry fan. She made them quite often. Even been known to eat a french fry sandwich. I do not partake but have siblings that do. Seems icky to me. Anyhow my Mom used to make us fries and she would put them in brown paper bags and we would sit on the porch and eat them. She used to just douse them in salt. So when I made this the other night I was feeling nostalgic so I pulled out the bags for the photo. We did not eat them on the porch as it’s freezing here. I’ll have to do that in the spring with the kids. It seems even more fitting considering I bought my parent’s house after they were both gone. So to be able to be in the house I grew up in and have those memories and be able to make the same ones with my own kids is very cool. Now we also did the paper bag thing with potato chips. But that’s a whole ‘nother post.
Toodles and smoochies. xx