Crispy Cod Fingers are a fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavor.
The term “fish finger” is first referenced in a recipe given in a popular British magazine in 1900,[1] and the dish is often considered symbolic of the United Kingdom.
The food restrictions during and after WWII expanded the consumption of fish fingers, but companies struggled to maintain decent quality. The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries, now known as Gorton’s, was the first company to introduce a frozen ready-to-cook fish finger; the product, named Gorton’s Fish Sticks, won the Parents magazine Seal of Approval in 1956. The developer of those fish sticks was Aaron L. Brody.
Rinse the cod, pat it dry, and slice it into strips about 1 inch thick.
Mix the flour with the salt and pepper on a dish.
Whisk the egg with 2 TBSP water in a bowl.
Mix together the cornstarch, dill, cayenne, and paprika on another dish.
Dredge the fish, one piece at a time in the flour, then dip in the egg, then coat completely with the cornstarch.
Pour about 1/2 inch of oil into a large skillet. Heat over medium high until hot. If you gently drop a little cornstarch in the skillet and it sizzles, it's hot enough.
Very carefully add the fish fingers to the skillet, try not to let them touch each other. Allow to cook, about 2 minutes, until they start to brown. If the oil sputters, turn the heat down just a little.
Gently roll the fish fingers over and cook on the other side, about 2 minutes. Remove to paper towels, sprinkle with salt, and allow to drain.
Serve with Thousand Island dressing, Malt Vinegar or tartar sauce for dipping, and/or fresh lemon wedges to squeeze over the top of the fish.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
This is a rice dish that originated in south Louisiana in the 18th century. While there are countless variations, a standard recipe contains rice, protein, seasoning vegetables and spices.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Wor Wonton Soup – Chinese dumpling classic, whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East! Garnish with fresh scallions.
Wontons originate from China, with evidence of its existence going as far back as the Qing Dynasty (1644). Wonton soup was enjoyed by the rich, upper class families but after World War II, it became more widespread. As the economy improved after the war, the dish moved to Hong Kong, where many hawker stalls opened up to serve the dish to the working class. Due to it’s popularity, some variations of wonton include medicinal ingredients as a way to serve it to those who may not enjoy the strong taste of medicine. In Cantonese, ‘wonton’ roughly translates to ‘clouds’ – as the wontons look like clouds floating in the soup.
Wor Wonton Soup
This is really easy to make and you can make this your entire meal.
In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Notes
Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.
