Thursday, May 1, 2014

Savory Waffle Fishwiches

Yep here I am back to my waffles LOL.

Savory Waffles Recipe HERE
Get them made up then start the fish....

1/2 cup shredded parmesan
1/2 TB parsley
1 tsp dill
1/4 cup pickle relish or finely diced pickles(type is your preference)

Also if you want to make up some tartar sauce, get it made up so it has time for flavors to mingle

6 oz plain greek yogurt
1/4 cup mayo
1 clove garlic, minced
 2 TB lemon juice 
1 tsp lime juice
 2 tsp dijon mustard
 1/4 cup finely diced dill pickle 
1/4 tsp sugar 
salt and pepper to taste

1 lb of your favorite whitefish

1 cup flour(GF flour mixes are fine too!)
1 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste

3/4 cup milk
1 egg

5 oz buttery crackers(GF recipe HERE), crushed very fine
2 TB chopped parsley(fresh, 1 TB if dried)
1/2 tsp dill
salt and pepper to taste

Slice your fish into roughly 2 oz portions

Mix flour and seasonings in a shallow dish

Whisk egg and milk together in another dish

In a 3rd dish mix cracker crumbs and seasonings.

Dip each filet in the egg/milk

Then in the flour, tap off excess

Back in the egg milk

Then in the cracker mixture. Pressing gently to help it adhere.

Place the coated fillets on a foil covered baking sheet and chill in the fridge for at least 60 minutes OR freeze for 15 minutes.

While the fish is chilling. Heat 1/4  inch oil over medium high heat.( Enough to REALLY cover the bottom of the pan well.)

When it is hot and the fish is ready add a few pieces of fish at a time(don't overload your pan!) and fry 4 minutes

flip carefully and cook 4 minutes more.....of course this timing will depend heavily on the thickness of your fish! So check that it is an internal temp of 145.

Drain on paper towels

Dress your waffles as you would buns, I used my tartar sauce, some malt vinegar and some un-dressed coleslaw on ours!
Serve with Salt and Vinegar Chips.

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