213 g Canned pink Alaska salmon 100 g Plain flour Salt and pepper -- to taste 1 tb Vegetable oil 150 ml Skimmed milk or water 2 Egg whites Sunflower oil -(for deep fat frying)
TO SERVE:
Spicy tomato sauce -- and/or Tartar sauce to serve Drain the can of salmon and flake. Set aside. Put the flour into a bowl along with the seasoning and vegetable oil. Gradually beat in the milk or water until smooth and thick. Whisk the egg whites until they are stiff and fold these into the batter along with the salmon flakes. Heat the oil for frying in a deep fat fryer, over a moderate heat. Carefully drop tablespoons of the salmon batter into the hot oil. (It is better to cook the salmon fries 4-5 at a time depending on the size of your fryer. Keep the prepared ones warm in a low oven whilst cooking the rest.) Turn each salmon fry over after about 45 seconds to brown the other side. Use plenty of oil for frying as the batter will need to rise and move about the pan to cook properly. When golden brown all over, remove from the oil with a slated spoon and drain on absorbent kitchen paper. Serve the fries hot with tomato sauce or tartar. Serves 6-8. Approx. 220 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
How To make Fishy Fries's Videos
Ketchup's Fishy Past: A Saucy Tale!
Hey there, fellow foodies! You know that sweet and tangy ketchup we love smothering on our fries? Well, buckle up because its origin is a wild ride!
Ketchup's ancestor wasn't tomato-based, but a funky fish sauce from ancient China. Yup, you heard it right! The word ketchup originally comes from ke-tsiap, meaning 'fish sauce'. Talk about having a fishy past!
Fast forward to the 18th century, Brits got a taste of this sauce and started experimenting with recipes back home. Mushrooms, walnuts, oysters - you name it, they tried it! But, tomatoes? Oh no, those were 'dangerous' then. It took till the 19th century for tomatoes to join the party and become the star of the show.
So next time you're squeezing that ketchup bottle, remember: your fries' best friend used to hang out with fish! Now, isn't that something to relish?
CRISPY FISHY FRENCH FRY'S aka SMELT FISH WITH EXTRA CRISPY LOVE!
CRISPY FISHY FRENCH FRY'S aka SMELT FISH #FISH
Smelt has an oily, mild taste and a soft texture. The 6-10 inch fish has an odor and flavor like freshly cut cucumber. Freshwater Smelt is considered less oily than saltwater Smelt. Smelt are usually eaten whole- including head, bones, and all.
HOW TO CLEAN FRESH SMELTS Cut off their heads, just past the gills. (very small smelts can be cooked with their heads attached.) Slit the belly to the anal fin. Remove entrails. Wash the cavity thoroughly.
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#fishsauce #veggiesauce Fish sauce~ Fishy veggies sauce
If you haven't tried this type of sauce before, I can assure you are missing.
All the ingredients used Pepper mix (scotch pepper, tomatoes and onions) Smoked fish Dry fish Vegetable oil Salt Chopped onions Chopped carrots Chopped runner beans Sweet corn Seasoning powder Ginger and garlic paste
The crunchiness from the vegetables mix with the heat from the sauce and you have the fish crowning it up.
It's mind blowing and you can pair the sauce with rice, pasta and you also like to take the sauce alone with wine to balance the whole equation.
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Thanks for watchingn easily be gotten from any local market or Mart.