Oh my gosh, it’s been way too long you guys!
So, based on my calculations of when I started this blog and how many movies we had to do, I should be wrapping up this series….. last week. So I may be off by about six months or so. It has been a very crazy year for me (and everyone else!) and I really hope to be getting back on the horse and bringing everyone recipes on a regular basis again.
Okay, on with the show!
When we went through the Disney canon originally and watched all the films in order, I was surprised to find how much I disliked Peter Pan. Peter is a jerk, Wendy is a boy-crazy pushover, and don’t even get me started on Tinkerhell.
Fortunately, I don’t have to actually get in to the film itself here. That’s what I have a husband for, and he’s already gotten into it pretty well right here. Meanwhile, I get to pull out specific inspirations and mold them into something new, while sometimes being punny or tongue-in-cheek. This is one of those instances.
I’m frying codfish, y’all!
This one came to me pretty quickly. Once I knew I wanted to make codfish, everything else fell into place. I added some homemade ‘tots’ in honor of the lost boys, and then made a slaw with seaweed to represent the mermaid lagoon. Overall, this was a fairly quick and easy recipe to make for supper one night.
But that’s enough of my chatterin’, let’s get to fryin’!
Battered Cod With Handmade Tots And Seaweed Slaw
Prep Time: 45 Minutes
Cook Time: 15 Minutes
3 cups shredded napa cabbage
1/4 cup shredded red onion
1/2 cup shredded carrots
1/4 red wine vinegar
2 T sugar
1 t salt
1/4 vegetable oil
2 t black pepper
1 t lemon juice
Combine all ingredients and chill for at least 1 hour.
1 cup mayo
1 T minced onion
2 T minced dill pickle
2 T minced green olive
2 T capers
1 T dijon mustard
Juice of one lemon
Combine all the ingredients in a bowl and allow to chill for at least 2 hours.
4 medium golden potatoes, baked and cooled
1/2 cup flour
2 t paprika
2 t onion powder
1 T Italian seasoning
1 t salt
Peel and shred the potatoes on a box grater. Add the flour and the seasoning to bind the potatoes. Form them into shapes and chill until you are ready to fry them.
2 lbs cod loin, thawed and portioned
1 1/2 c flour
1/3 c cornstarch
1 t baking powder
12 oz beer (or sparkling water)
2 t salt
1 t black pepper
Heat oil in deep fryer or in pan on stove to 375 degrees. In a shallow bowl or baking dish, combine 1/2 c flour and 2 T cornstarch and set aside. In a separate bowl or baking dish, combine the rest of the flour and cornstarch. Add in the baking powder, salt, and pepper. Stir in the beer and whisk until you have a smooth batter, similar in consistency to pancake batter.
Carefully drop cod slowly into oil and cook until golden brown. Pull out of oil and place on paper towel to allow the oil to drain off. While the fish is resting, fry the tater tots until browned and crispy. Drain the tots on a paper towel. Serve the fish and tots with your slaw and tarter sauce.
Like I said earlier, this was a super tasty meal that took almost no time to put together. The addition of seaweed in the coleslaw and the capers in the tartar sauce really make it feel special and different from your average ‘fish and chips’ offering. And don’t let the strange quality of the above picture confuse you- this dish wasn’t made in the 1970s (it’s weird, right?). I hope you try this one out, it’s quite satisfying.