April Fool's Day recipe: Pineapple Fish Sticks
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Pineapple Fish Sticks, Apple Coleslaw and French Fry Cookies with Raspberry Ketchup
Photography by Edward Pond
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 108 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 19 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 211 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit C | 52 |
| folate | 13 |
Fish for dessert? The joke's on them when you serve up delicious deep-fried pineapple sticks. Serve warm with French Fry Cookies and Apple Coleslaw . You can save time by purchasing a container of fresh pineapple that's already peeled.
Ingredients
- 1 pineapple, peeled and cored
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/3 cup Ice water
- 3 cups vegetable oil, for deep frying
Preparation
Cut pineapple lengthwise into 12 slices; set aside.
Remove 2 tbsp (25 mL) of the flour; set aside.
In bowl, whisk together remaining flour with baking soda; whisk in ice water until creamy, adding up to 2 tbsp (25 mL) more water if necessary.
In deep-fryer or deep saucepan, heat 2 inches (5 cm) deep oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 45 seconds.
Pat pineapple dry. Dredge in reserved flour to coat; dip into batter, letting excess drip back into bowl.
Fry coated pineapple, in batches, until golden, about 4 minutes. Remove to paper towel-lined tray; pat with paper towel to remove excess oil.
Remove 2 tbsp (25 mL) of the flour; set aside.
In bowl, whisk together remaining flour with baking soda; whisk in ice water until creamy, adding up to 2 tbsp (25 mL) more water if necessary.
In deep-fryer or deep saucepan, heat 2 inches (5 cm) deep oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 45 seconds.
Pat pineapple dry. Dredge in reserved flour to coat; dip into batter, letting excess drip back into bowl.
Fry coated pineapple, in batches, until golden, about 4 minutes. Remove to paper towel-lined tray; pat with paper towel to remove excess oil.
Source : Canadian Living Magazine: April 2007
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