School Of Fish Presented In Technicolor By Tasty Dish Recipes

SCHOOL OF FISH-PRESENTED IN TECHNICOLOR™ BY -TASTY DISH--

Steps:

• Fish body: With an adult's help, make a slit on one end of each dried apricot. Note: I very lightly mashed the dried apricot before making the slit although this is optional.
• *Carefully* insert the bottom of a mini pretzel. Again, carefully pinch the apricot around the pretzel to hold it in place. It may require a few takes to get the hang of it.
• To make the fish eyes: pipe on a small dot of cream cheese (a plastic sandwich bag with a very [small corner] snipped off works well for this) and then press a mini chocolate chip or currant, tip down, into the cream cheese.
• Mouth: Snip the fish's mouth with a knife or pair of scissors. (see photo).
• I arranged the fish on a turquoise/blue platter. Ideal for a summer, Hawaiian/tiki/South Pacific, Finding Nemo/Little Mermaid-themed party, etc.!
• Action!

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

FISH AND CHIPS RECIPE BY TASTY

Steps:

• Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
• Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
• Drain the potatoes and blot dry thoroughly with paper towels.
• Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
• Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
• Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
• Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
• Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
• In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
• Dip the dredged cod in the batter, turning to coat completely.
• Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
• Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
• Enjoy!