Capers- 1 tbsp (I used chopped spring onion I know thats lame :))
salt and pepper to taste Method:
Mix everything and refrigerate for any hour.Serve as a dip for fish fingers. FISH STICKS
Ingredients for fish sticks –around 15 – 20 sticks – ( I used 2 medium sized frozen Salmon fillets) Fish – 1 pound (Cod,Flounder or any white fish)(boneless ) Vinegar- 1 tsp Bread crumbs -as required All purpose flour -3 tbsp for dusting + 1/2 cup for batter or ( 2 large egg whites lightly beaten) Salt and pepper to taste.
Method : 1.Wash and cut the fish fillets into 2 inch long strips and 1/2 inch wide using kitchen shears .Add vinegar, salt and pepper.Keep it aside for a few minutes.Drain and dust it in 3 tbsp all purpose flour and spread it so that all the water dries up. 2. Mix all purpose flour with 1/4 cup water to make a slightly thick batter enough to coat the fish but not runny.sprinkle some salt and pepper in it. 3.Spray the wire rack with cooking oil or spray on an aluminium foil kept on baking sheet.
4 Assemble everything in the order that is bread crumbs next to it then the flour batter and then fish. 5.Use both hands in this stage,take each flour coated strip and dip in the batter then dredge in bread crumbs roll well remember to shake off excess in each step and refrigerate for 20 minutes.
6.Preheat oven at 350 F and arrange the fish sticks on the wire rack leaving some distance in between. Bake for 12-15 or until the fish flakes.Carefully turn once in between after the bottom is cooked for even coloring. Serve hot with Tarter sauce. ( Recipe below)
Uncooked coated fish sticks can be refrigerated for up to 1 day and frozen upto 3 months.So u can make well ahead of time.
Do the dipping and dredging really fast as the fish would not crisp up if it absorbs too much moisture.
Panko is larger bread crumbs and it gives a crispier effect.I have replaced half of the bread crumbs with panko.
2. FRUIT SALSA
Ingredients for fruit salsa:
Tomato Ketchup -1/2 cup
Avocado -1/4 of 1 whole cubed
Pineapple – a small piece chopped
Cilantro – A few strands chopped
Jalapeno – a small piece
Tamarind paste – 3-4 drops / lemon juice -1/4 of 1
Sugar- a pinch or two 🙂
Mix tomato ketchup , jalapeno , tamarind paste ,,cilantro and sugar.In a clean bowl spread a fruit layer and then the ketchup layer and repeat layers.Don’t mix it as the avocado will become mushy.
Use this as a guide and increase quantities by adding more fruits if u like kiwi,tart apple etc would suit this recipe.
Serve along with cocktail shrimp.
3. YOGURT AND GARLIC DIP
A Mediterranean inspired low cal substitute for mayo.
Ingredients: Yogurt – 4 Tbsp Garlic -2 minced or Garlic butter – a tsp Green chili / pickled Jalapeno chopped- 1 (according to your tolerance) Fresh Cilantro / Parsley chopped – 1 tsp Salt and Pepper to taste. Method: Mix everything together in a small bowl and keep it ready in the refrigerator and serve with hot brussels sprout wedges / halves. Click on BRUSSELS SPROUTS to see the sauteed veggie finger food.
Ingredients for Hummus:
Chick peas / Garbanzo beans- 1-1 and 1/2 cups soaked overnight .Pressure cook it till soft drain off water.(If u are feeling lazy go for a 15 oz can 🙂
Pulse the Chick peas a few times in a blender or food processor when it is crumbled enough then add the rest of the ingredients and grind to paste . The recipe can be played around with by increasing or decreasing ingredients to suit to ur taste.
For decorative purpose put the hummus into serving container drizzle some olive oil on top and some paprika . Serve with chips and fresh cut veggies.