Churros de Pescado (Fried Fish Fingers) |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
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Another one of my Canary recipes...this works well with any kind of white fish. Cook time is per batch. Ingredients:
3 lbs fish fillets, cut into strips |
2 cloves garlic, mashed |
2 tablespoons chopped parsley |
1/2 bottle beer (or carbonated water) |
1 cup flour (about) |
1 teaspoon baking powder |
saffron (about 3-4 threads, toasted and ground, or yellow food coloring) |
salt |
oil (for frying) |
Directions:
1. In a large bowl, combine garlic, parsley, beer, flour, baking powder, saffron and salt with a whisk until well blended, and there are no lumps.
2. Heat sunflower oil to medium high heat in a deep frying pan.
3. Dip pieces of fish in batter and fry until golden, (about 2-4 minutes each side, depending on the thickness of the fillet) turning once.
4. Drain on paper towels and serve with garlic mayo and lemon wedges.
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