Wednesday, June 1, 2011

Crispy Fish Sandwiches

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Possibly you have noticed that I have edited the feet on my little self portrait on the header of this blog. My tootsies were previously adorned with a pair of socks, but I decided to strip them because... I don't wear socks. They are obviously the most overrated article of clothing in the fashion kingdom. Just think about it, they're so uncomfortable and constricting, they completely suffocate your toes, and they're just plain stinky. I mean, seriously, do you know anyone cool who wears socks and likes them?

Okay, I guess I do. My Mom wears socks and loves them and she is definitely the coolest person I know. No matter how many times she steps in puddles of water or squashed bananas during the day, she always seems to have a pair of dry socks on. I don't know where they all come from. 

The only way I like socks is in the form of a sock monkey. Who could not love that adorable, classic face or those gangly arms and legs. They're just so adorable. I have sock monkey slippers. Slippers, as I am sure you are aware, are not the same as socks. Your feet can actually breath when you wear them and they are quite easy to slip on and off if your feet are getting annoyed at them. My sock monkey slippers are the ones I turn to when the temperature drops below 70ºF. Not socks.

Okay, enough about socks. Here's a recipe. Please, no drooling on the computer. 

Crispy Fish Sandwiches

For the Fish:

4 fish fillets (I use tilapia and cut them in half so I had 8 strips)

1 cup flour
1 cup crushed french fried onions
1 cup crushed corn flakes
1 teaspoon paprika
2 teaspoons garlic salt
pinch of cayenne pepper

Another couple of cups of flour

1 egg
1/2 cup water

Peanut oil
1/2 stick of butter
A few tablespoons of lard (optional)

In one bowl mix flour, french fried onions, corn flakes, paprika, garlic salt, and cayenne pepper.
In another bowl put the other couple of cups of flour.
In a third bowl beat together the egg and water.

Place each piece of fish first in the egg wash, then in the flour, then back in the egg wash, then in the french fried onion mix. press the onion mixture firmly onto the fish. Repeat for each piece of fish.

Heat a large frying skillet to 375ºF. Add the butter and lard and then fill with oil until you have about 1/2 inch in the skillet. Cook the fish in the oil for a few minutes on each side until crispy and browned. Set on a cooling rack over paper towel to drain.

For the Tartar Sauce:
Mix together about 1/2 cup of mayonnaise, 2 tablespoons of dill pickle relish, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic salt. 
I used homemade sourdough buns and topped the fish with red onions, tomatoes, lettuce, and tartar sauce.

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