Crispy Fish Fingers With Jalapeno Ranch Salad Food

FISH SANDWICHES WITH JALAPENO SLAW

Steps:

• Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.
• Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
• Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.

CRISPY FISH FINGERS

Steps:

• Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
• Preheat the oven to 400 degrees F.
• Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
• Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
• Excellent source of: Protein, Niacin, Vitamin B12, Manganese, Phosphorus, Selenium
• Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Vitamin D, Calcium, Copper, Iron, Magnesium, Potassium

JALAPEñO RANCH RECIPE

Steps:

• Combine all dressing ingredients in the bowl of a food processor, blender or magic bullet and blend until creamy and smooth (about 30 seconds).

SEASIDE FISH FINGERS

Steps:

• Rinse fish and pat dry. Cut into 3"xl" strips.
• Place the 2/3 cup milk and egg in a shallow dish wisked together till mixed. Place flour in another dish and panko crumbs in a third shallow dish mixed with 2 Tbls. of the salad dressing mix, l/4 teaspoons dry mustard and the black pepper (I have use some cayenne for a little zip). Add melted butter, stir until combined (if necessary, use fingers to break up any clumps).
• Dip fish in the milk and egg mixture, lightly coat with flour. Dip again in the milk mixture; lightly coat with panko crumb mixture. Place fish on greased baking sheet. Bake uncovered in a 450 degree oven for 10 to 12 minutes or until fish flakes.
• Meanwhile, for dipping sauce, mix the sour cream, mayonnaise, 2 Tbls. milk, remaining salad dressing mix and 1/4 teaspoons dry mustard together. Add more milk if needed.

CRISPY COD FINGERS WITH WEDGES & DILL SLAW

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper. Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.
• Meanwhile, make the slaw. Remove the cabbage's white core and discard. Slice the leaves as finely as possible and put in a large mixing bowl with the onion and cornichons. In another bowl, combine the yogurt or mayonnaise with the dill and 2 tbsp of the cornichons' pickling liquid. Mix the dressing with the other slaw ingredients until everything is well coated, then set aside.
• Heat grill to high. Slice each cod fillet into two or three fingers. Beat the eggs lightly in a shallow bowl and tip the breadcrumbs into a separate bowl with a good pinch of salt and pepper. Dip each cod finger in the egg and then in the breadcrumbs, and place on an oiled baking sheet. Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges and a generous helping of the dill pickle slaw.