Parmesan Fish Sticks With Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The whipped egg white and soda added to the batter here, make it light and crisp. It is similar in taste to hush puppies without sugar. As with most fried foods, this is best eaten hot the first day. Ingredients:
13 oz. flounder or any other white fish fillets (cod, haddock, sole, etc.) |
flour for dusting |
vegetable oil, for deep frying |
salt and pepper to taste |
for cream sauce |
4 tbsp. sour cream |
4 tbsp. mayo |
1/2 tsp. grated lemon rind |
1 tbsp. lemon juice |
2 tbsp. chopped pickles |
1 tsp. capers |
1 tbsp. chopped mixed fresh herbs, or 1 tsp. dried (such as dill, cilantro, parsely) |
for the batter |
3/4 cup flour |
1/4 cup grated parmesan cheese |
1 tsp. baking soda |
1 egg, separated |
2/3 cup milk |
Directions:
1. To make the Cream Sauce, mix sour cream, mayo, lemon rind, lemon juice, pickles, capers and herbs together. Place in the fridge to chill.
2. To make the batter, sift flour into a bowl. Mix in the Parmesan, soda and a pinch of salt. Whisk in the egg yolk and milk in to the batter to make it thick, but smooth. Gradually whisk in 6 tbsp. water. Season with salt and pepper.
3. Whisk the egg white until stiff in a separate bowl. Gently fold it into the batter until just blended. Do NOT stir it in vigorously. Folding it gently will help make the batter light.
4. Skin the fish and cut it into strips on an angle. Place the flour in a large shallow plate and season it with salt and pepper. Dredge the fish strips lightly in the seasoned flour, shaking off the excess.
5. Heat at least 2 inches of oil in a large pan, or a deep frier to the medium-high heat (about 350F).
6. Dip floured fish into batter, then drop gently into the hot oil. Cook fish for about 3-4 minutes, turning once. Cook in batches to prevent the strips from sticking to each other. When the batter is golden and crisp, remove the fish with a slotted spoon and drain on paper towels.
7. Serve hot, accompanied by the Cream Sauce.
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