Fish Fingers for picky eaters

by gurumommy on November 1, 2011

in cooking

I am always looking for ways to feed my youngest daughter protein (anything other then pasta really!When I came upon this recipe for on  Babble for Fish Fingersadapted from the book FISH by Rick Moonen and Roy Finnamore
Ingredients for batter:
-1 large egg
-1 1/2 cup of cold selzer or club soda
-2 cups of self-rising cake flour (which means it already has salt and baking powder added)

-1 1/2 pounds of fresh cod sliced into 3 inch long fingers
-coarse salt and white pepper
-peanut or vegetable oil for frying

-Crack the egg in a medium bowl and whisk.
-Pour in seltzer or club soda and continue to whisk well, it will froth up.
-Whisk in flour until completely smooth.
-Season the fish fingers with the salt and pepper.
-Heat oil in wide deep pot. Pour enough oil so that it reaches about 3 inches on the side. Place a thermometer in the pot–you want the oil to get to 365 for perfect frying.
-Place a 2-3 fish fingers in the batter and use bamboo skewers (or wooden chopstick) to turn and coat them. Pull out one at at time, draining excess batter, and then use a skewer to gently place a finger in the oil, hold it suspended for about 3 seconds about half way in the oil (this will help set the crust) before shaking the finger loose and releasing it into the oil.
-Put a couple more fingers in the oil using the same technique, making sure to maintain the heat of the oil.
-Once the fingers look golden brown on all sides scoop them out and place on wire rack over a baking sheet to drain.

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