芝士魚柳

Crispy fried fish accompanied with a creamy cheese sauce, this filling and satisfying meal is definitely a delicious addition. The weather is getting warm, remember those bar foods that we miss so much, now you can make fried fish at home for that summer patio experience with a nice cold refreshing beer of choice.

Ingredients:
1 ¼ lbs Frozen Basa Fish Fillet
5 tbsp flour (give or take, for batter)

Garnish:
Parsley

Marinade:
½ tsp salt
½ chicken powder
2 tsp cornstarch
1 egg white
A dash white pepper

Sauce:
1 medium onion
½ tbsp minced garlic
4 slices of Kraft Singles (cheese)
1 ½ tbsp butter
2 tbsp milk (2%+ or cream)
½ cup chicken stock
½ tsp sugar
A dash white pepper

Method:

1. Thaw, wash and pat dry fish fillet. Cut fish into pieces. Add and mix marinade ingredients, let marinate for at least 15 minutes.

2. Batter marinated fillet with flour (all purpose flour). In high heat, fry fish until slightly golden, remove and let cool for a little before frying the same batch of fish again. Frying twice (double fry) gives fried foods extra firmness and crispiness. Let fried fish cool on top of a rack to let air circulate for extra crispiness and drain excess oil.

3. Medium high heat, melt butter. Once melted, saute diced onion and garlic to bring out their flavour. Add seasoning ingredients then cheese until dissolved. Add cream or milk and stir well. Serve cheese sauce with fish, either pour sauce on fish or serve on the side. Garnish with parsley and it’s done.

Note:

• Basa fish is a type of catfish, known as river cobbler. These fishes have a mild flavour and firm texture, making them easier to handle during frying. Basa fish can be found in all Toronto supermarkets.

• Cheese. Depending on the type of cheese you use. Process cheese also known as American cheese has a low melting point, making it easier for melting recipes. Examples of American cheese are, Kraft singles and Velveeta are commonly found. For real cheese, it takes a bit more time to fully melt and tends to lump together when not served hot. Depending on your preference, both cheese types work, but the result may differ due to the characteristics of the cheese.

• Frying twice, (double fry) gives fried foods extra crispiness and firmness by removing more moisture. However, if working with smaller pieces (example, popcorn chicken), it’s best to just fry once to avoid over dryness. Since there is enough moisture with fish / frozen fish, there is no need to brine the fillets.

芝士魚柳

香脆的炸魚配上奶油芝士醬，這頓滿足的一餐絕對是一道美味佳餚。

天氣越來越暖和了，記住那些我們非常想念的酒吧食物，現在你可以在家做炸魚，享受夏日露台的體驗，選擇一杯清涼的啤酒。

材料:
急凍魚柳1 1/4磅
麵粉5湯匙

裝飾:
芫茜

醃料:
鹽半茶匙
鷄粉半茶匙
生粉2茶匙
鷄蛋白1只
白胡椒粉少許

汁料:
中洋葱1 只
蒜茸半湯匙
芝士4片
牛油1 1/2湯匙
牛奶2湯匙
上湯半杯
糖1/4茶匙
白胡椒粉少許

做法:

1. 魚柳解凍洗淨抺乾，切件加入醃料撈勻，醃15分鐘。

2. 魚柳沾上萡萡麵粉，放入熱油炸至金黃色，取出滴乾油份上碟。

3. 放入牛油煮溶，加洋蔥，蒜茸炒香，倒入調味料及芝士，煮至芝士溶，最後加入淡奶煮匀，淋入魚抑上，灑入芫茜即成。

• 巴沙魚 (Basa Fish) 這些魚味道溫和，質地堅硬，使它們在煎炸時更容易處理。 巴沙魚可以在多倫多所有的超市找到。

• 芝士 (Cheese) 芝士 取決於您使用的芝士類型。 加工芝士也稱為美國芝士，熔點低，更容易融化。 美國芝士的例子是，卡夫芝士和 Velveeta 是常見的。 對於真正的芝士，完全融化需要更多時間，並且在冷卻時會結塊。 根據您的喜好，兩種芝士都可以使用，但由於芝士的特性，結果可能會有所不同。

• 油炸兩次 (Double Fry) 去除更多的水分，使油炸食品更加鬆脆和緊實。 但是，如果使用較小的塊，最好只煎一次以避免過度乾燥。 由於魚/冷凍魚有足夠的水分，因此不需要用鹽水醃製魚片。