![]() ![]() Once they are cold, peel and set asideįry your bacon until crispy and cool to the side. Remove the eggs from the water with a slotted spoon and place in a bowl of ice cold water. Serve the sauce alongside the fish sticks as a dipping sauce.ġ50 grams panko breadcrumbs (enough to coat)Ģ teaspoons FRANK'S RedHot® Original Cayenne Pepper Sauce Cool slightly and arrange on a serving platter.Ĭombine the crème fraiche, BBQ Sauce, whole-grain mustard, shallots, capers, and kosher salt in a small bowl. Bake until golden and crispy, about 15-20 minutes. Arrange the coated fish in a single layer on the prepared baking sheet. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely. In a medium bowl, stir together the Parmesan, panko, cornmeal, 2 tablespoons Stubb’s Chicken Spice Rub, and kosher salt. Add the fish strips, stir to coat, and let stand for 20 minutes. Put the buttermilk into a large bowl and add 2 tablespoons Stubb’s Chicken Spice Rub. Spray a heavy baking sheet with vegetable oil cooking spray and set aside. Preheat the oven to 204° degrees celcius. Put an oven rack in the center of the oven. Parmesan baked fish sticks with dipping sauce-stubbs bbQ sauceġ pound of white flesh fish such as Snapper cut into strips, each about 3-inches long and 1/2-inch thick Serve with bread slices, crackers, bread sticks, or whatever you want, ready to dip in! Remove foil and bake for 5-10 more minutes, or until cheese is melted Place in a pre-heated oven (200c) and bake for 20 minutes (so that the foil doesn't end up sticking to the cheese). Place toothpicks around the top of the bread bowl and tent foil over top Generously sprinkle all the cheeses over the top of the marinara,Ĭovering where the sauce meets the bread (creating a ‘seal’) Hollow out the middle of the bread loaf (using a method of knife around sides and scooping out inside using your hand - making sure to leave an inch base)Pour marinara sauce into the centre of bread bowl until 3/4 full In the meantime, slice the top of your loaf of bread. Stir in the Frank’s RedHot Sauce and simmer for a goodġ5 mins on low heat, making sure to cool off the stove afterwards. Start by making the marinara sauce - heat oil over a medium heat,įry onion until translucent, then add the garlic for 30 secs beforeĪdding the passata, oregano and basil (season to taste). Loaf of sourdough bread (ideally around 500g)ĥ00 millilitres passata sauce or tomato puree.Ĥ teaspoons FRANK'S RedHot® Original Cayenne Pepper Sauce
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