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Fried Fish!

I have fond memories of eating fish and chips with malt vinegar as a child. I still love fish and feel great that I am getting lots of Omega fatty acids that are good for me. I am very careful about mercury levels and the eco-friendly/health of the fish and oceans. So, I use  the website by Monterey Bay Aquarium http://www.montereybayaquarium.org/cr/seafoodwatch.aspx to check the best fish to buy and which ones to avoid. This changes constantly, so bookmark it and check it every month or at least every quarter when the season changes.

Fried Fish Filets

I have fond memories of going out to lunch with my Great Grandmother for fish and chips. She was so cute with her little white gloves; that I am surprised she would eat such a thing! I don’t remember, but I bet she used a fork and knife! I dedicate this recipe to her in very loving memory.

FRIED FISH

Yields: 4-8 servings

2 cups grapeseed oil or vegetable shortening

4-8 (4 ounce) fish filets ¾  inch thick, such as cod or flounder

1 ¾ cup water or good bottled beer(gluten-free available)

2 cups oat or rice flour(gluten-free available) see resources and Oats post

¼ teaspoon baking soda

½ teaspoon sea salt, fine

First, I suggest you turn on the oven’s exhaust fan on high and open the windows to prevent your house from smelling like oily fish. Pour oil or shortening into a 10 inch cast iron or sauté pan and place a thermometer on the side of the pan so the end is just above the bottom of the pan. Heat oil or shortening over medium high heat until it reaches 350 degrees. While oil is heating, whisk all ingredients except fish in a large bowl until smooth. Wash and dry the fish. Season the fish with salt and freshly ground pepper.You can cut the fish filets into 1 inch strips if you like or leave them whole. Dip fish into batter to coat it on all sides completely. Immediately and very gently lower them into the oil. Do not crowd the pan-the fish should not be touching each other so they will cook evenly. Cook the fish in batches if necessary and keep the cooked fish in the oven on warm or the lowest setting on a baking sheet. Cover the pan with a frying screen to reduce the oil from splattering all over your kitchen. Fry on one side for 2 minutes for small pieces and 3 minutes for the whole filet. With a slotted fish spatula and another slotted spatula or large metal fork, gently roll the fish over onto the other side. Cook for 2-3 more minutes until golden brown. While fish is cooking line a baking sheet with paper towels and set next to the frying pan. Drain fish on the paper towel lined baking sheet. Serve immediately. Serve with wedges of washed cut lemon wedges and malt vinegar and or homemade tartar sauce. Great with French fries (see index) or roasted potatoes (see index).

BREAKFAST/LUNCH/SNACK:

Smoothie

The sweet flavor of fruit combined with the creamy texture of coconut milk is divine! Have this for breakfast, a snack or dessert! Delicious anytime! I always loose weight when I drink this in place of breakfast or lunch!

Yields: 2 servings

1 cup fresh or frozen fruit(use organic for the dirty dozen especially strawberries)

¾-1 cup coconut milk, light or regular, chilled OR milk alternative(nut milk, Hemp milk etc…)**

2-3 Tablespoons agave nectar

1 tiny pinch sea salt

1 teaspoon real vanilla extract

½ teaspoon Non-GMO soy lecithin granules, optional*

Put all ingredients into a blender and blend on low speed, holding the top on tightly. Gradually increase the speed to high until smooth. Taste and adjust sweetness with agave. If it is too thick add more coconut/alternative milk. Drink right away while it is cold or chill in the refrigerator. It will thicken with time and be the texture of yogurt. I make this the night before and put it into a glass mason jar and take it with me in the morning.*Soy lecithin is very high in B vitamins and breaks down stored fats in our bodies! The little bit of soy in this is fine for men.

**You can use 1/2 coconut milk and 1/2 another alternative milk

*Soy lecithin is composed of predominantly B vitamins and helps to break down stored fat, especially in the belly!

*Is soy lecithin safe for people allergic to soy?

Studies done at University of Nebraska and Michigan show that most soy allergic individuals may safely eat products that contain soy lecithin and soy oils. These substances are fat based, and persons with allergies react to the protein portion of the food. Of course, there are individuals who are more sensitive and if that’s the case, even lecithin should be avoided. Check with your allergist/physician.