Deep Sea Adventure
Fish, Bangers and Chips
For the Batter
2 Egg White
240ml Light Beer (or sparkling water)
350g Self Rising Flour
1tsp Baking Soda
Fish
We used Alaskan Cod but use what ever flakey fish you like.
Chips
4ea Large Russets
Water
Oil
Fish, Bangers and Chips
Procedure
Wash and cut the potatoes into large baton chips.
Place in cold water and bring to a boil. Drop the temperature to a simmer and cook slowly until tender.
Remove potatoes from liquid and let air dry.
MAKE SURE THEY ARE DRY BEFORE THEY ARE DRY BEFORE THE ENXT STEP!!
Bring a pot of oil to 250F and in batches drop the potatoes in for 5-7 minutes until lightly browned.
Remove from oil and lay flat and allow to cool.
Repeat with remaining batches.
Bring the oil temperature up to 350F.
Again in batches, drop the potatoes in until golden brown.
Season with kosher salt, black pepper and malt vinegar as soon as they come out.
Fish, Bangers and Chips
Procedure
Whilst the potatoes are cooking, Mix all the dry ingredients together. Whisk in the beer and form a smooth batter, add more liquid if it's too thick.
Season the fish filets with salt and pepper and lightly dredge with flour.
Dip into the batter and make sure to coat the whole filet.
Carefully dip the tip of the fish into the 350F oil and fry until golden brown and an internal temperature of 145F
Repeat with your favorite pork sausages but bring the internal temperature to 155F.
Season with kosher salt and malt vinegar as soon as they come out.
Fish, Bangers and Chips
Procedure
For the tartare sauce:
1 cup of your favorite mayonnaise (ours is Dukes)
2 TBSP minced Cornichons
1tsp minced Capers
1tbsp minced Parsley
1tsp sliced Chives
Zest of 1 Lemon
Juice of 1/2 Lemon
Salt and Pepper to taste
Mix everything together, adjust seasoning.
Underwater Jello
1 package Blue Jello
1 can Whipped Cream
1 packet Swedish Fish
Make blue jello packet quick set method and pour into your 'fish bowls'
Before the jello is fully set gently add the Swedish fish so it looks like they are swimming
When its fully set, cover it with whipped cream and decorate with sprinkles if desired.
Clammy Macaroons
1 Cup Almond Flour
3/4 Cup Powdered Sugar
2ea Egg Whites
1/4 Cup Sugar, granulated
Food coloring optional
Frosting/Buttercream/Jam
Sift almond flour and powdered sugar into a bowl
In a separate bowl, whip the egg whites with a hand mixer. Slowly add granulated sugar and whip until eggs whites are stiff peaks
Gently fold in flour mix into egg whites
Once fully incorporated, spoon the batter into a piping bag and pipe into small even circles on a parchment paper line sheet tray
Pre-heat your oven to 300F.
Let macaroons rest for 45 minutes at room temperature until the top is dry to the touch
Back for 14- 16 minutes
Once cooled to room temperature, fill with your desired filling and enjoy
Mermaid Water
This simple drink is delicious, fresh and magical. A few simple ingredients can make this show stopper come together really quickly. All you need is:
Prosecco
Lemonade
Edible Glitter
Garnishes
Start by pouring some lemonade into the bottom of your champagne flute
Add a dash of edible glitter
Top with chilled prosecco
Garnish with some fresh blueberries, lemon wedge, candy coated rim or nothing
Either way, this Magical Drink will have you wanting another!