Quest 77: Fish n Chips

Fish n Chips is something I quite enjoyed when I went to London back in 2007. Fish in general has taken on more of a baked tendency since I was diagnosed. Since Link has been doing a significant amount of fishing lately, it's time for another fish recipe. Today we are going to do some deep frying. GF deep frying is something I haven't done in some time, so let's get started!

Gear!

Vegetable oil - for frying

Chips

3 large russet potatoes

2 t. olive oil
2 t. red pepper flakes
1 t. course salt
1 t. ground pepper

Fish
2 cups sweet rice flour
1 T. baking powder
3 t. salt
1 t. black pepper
1 12 oz can ginger ale
1 egg
1 lb cod or haddock fillets

Quest!

Let's start with the chips. Preheat the oven to 425 degrees F. Cut the potatoes into wedges and spread out on a cookie sheet . Drizzle with olive oil, salt and black and red pepper flakes, Mix together and place in hot oven for 20-25 minutes until crispy.

In a bowl, add together rice flour, baking powder, salt, pepper. Mix together.

Add ginger ale and beaten egg to mixture. Stir until well combined. Let sit for a few minutes to keep flour from being grainy.

Prep the fish! Cut the fish into equal slices about 1/2 inch thick.

Prep your vessel for frying. Today we are using a deep cast iron frying pan. You want to use a heavy pan to keep the heat consistent. Also, use a frying thermometer to keep track of the temperature. We are looking for a temperature of 350 degrees F.,

Dredge the fish pieces in about 1/2 cup of rice flour.

Dip fish pieces into the batter.

Gently add fish into preheated oil. Cook the fish on each side for about 1- 1/2 minutes -tipping it over halfway through. Don;t overcrowd the pan - this will take several batches.

Drain fish on a rack lined with paper towel. Make sure you have been looking at your potatoes!

Plate your fish n chips on newspaper - it will wick away any additional oil and Enjoy!

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LOZ into your home everyday! Enjoy!

Quest 76: Maple Carrot Cake Muffins

In all the recipes that we have done, we have not considered Epona or anything even remotely associated with her. Now Epona is a good horse and deserves some recognition for all the times she has hauled me around Hyrule field on some side quest to find a - oooh piece of candy. So in honor of our friend Epona, we are making a carrot recipe - and don't worry it won't be the last. This is one of my favorite recipes and it's pretty easy too. With a little GF baking know-how, there is not much difference if you want to make this GF or regular flour. Enjoy!

Gear!

3 cups shredded carrots

2 cups GF AP Flour - with xanthium gum

1 cup sugar

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

4 eggs

1 cup vegetable oil

1/2 cup maple syrup

Frosting

8 oz cream cheese

1/4 cup butter

1 t vanilla

1/4 cup maple syrup

Chopped walnuts - optional

Quest!

In your mixing bowl, add together carrots, sugar, cinnamon, eggs, vegetable oil, and maple syrup. Mix together

Add flour, baking powder, baking soda, and salt. Mix together until smooth. Let sit for at least 10 minutes so the dough is not grainy.

Preheat oven to 350 degrees F. Prep a muffin tin with non stick spray and cupcake liners. Scoop batter into muffin tin.

Bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely before frosting.

Let's make frosting! In a bowl, add cream cheese, butter, vanilla and maple syrup. Beat together until fully combined.

With an offset spatula, frost the muffins anyway you like. You can get fancy and use a cake decorating tip as well, but today I went for quick and easy.

Enjoy! I hope you like this recipe.

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

Quest 75: Frog Legs

Frogs, frogs, frogs. It seems that frogs are definitely a reoccurring theme throughout many LOZ games. Some are used for medicine and some will sing and play games with and give you gifts for playing along. Well today we have taken a much different approach to the frogs that have brought us joy - they are on the menu. Yes, frog legs to be exact. Now to be honest with you, this was my first time having frog legs, so I wasn't 100% sure what to do with them. In fact, looking at the package with the frog legs inside reminded me of 7th grade science on dissection day - minus the smell of formaldehyde. So, like everything else in this world - I googled it to see what other people did with them. Turns out the vast majority of the recipes found were either deep fried or the French style. I have decided to put my own slant on the French style today for a couple reasons. First, I don't really want to do a lot of deep frying - you can deep fry anything - trust me the MN State Fair is just around the corner. Secondly, I have a partial bottle of Merlot left in the fridge and I think they will go quite well with this dish. In any case, I hope you too will give frog legs a try - maybe even with this recipe. Enjoy!

Gear!
2 pairs of frog legs
1/2 cup milk
2 T. AP GF flour
1 T. butter
1/2 t. salt
1/2 t. red pepper flakes
1/2 t. parsley flakes
1/2 t. paprika
1 t. garlic, chopped
1/2 c. Merlot
1 T. butter
2 T. fresh parsley
1 T. lemon juice

Quest!

First, we need to butcher our frog legs. Not as scary as it sounds. We just need to divide them into separate legs.

Soak the legs in milk for 30-45 minutes. Buttermilk might be a nice choice for this for future reference.

Let's get the coating ready. In a shallow dish, mix together flour, salt, red pepper flakes, parsley flakes and paprika.

Dredge legs in the flour mixture.

Melt 1 T butter in a nonstick pan. Add legs to pan and cook until golden golden brown. About 2-3 minutes per side.

Remove legs from pan and work on the sauce.

Add garlic to the pan and let cook for a minute. Add Merlot and cook down until reduced by half, Add fresh parsley and 1 T. butter to finish the sauce.