So many feasts, so little time

fish fingers and custard

Today is April 3, which is American Circus Day, Armenian Appreciation Day, Pony Express Day, Find a Rainbow Day, Sexual Assault Awareness Month (SAAM) Day of Action, Tweed Day, Weed Out Hate: Sow the Seeds of Greatness Day, World Party Day, National Don’t Go to Work Unless It’s Fun Day, National Film Score Day, Fish Fingers and Custard Day, and Chocolate Mousse Day. Obviously you may celebrate as you will, and you certainly have plenty of observances to choose from! “A feast every day in your hearts in the joy of my rapture!: -AL II:42

Fish Fingers and Custard

For the fish fingers:

  • ½ cup flour
  • 2 eggs
  • 1 tbs. milk
  • 1 lb tilapia filets, cut into 1 inch strips (cod or haddock will also work)
  • 1 cup of panko breadcrumbs
  • 1 cup of coconut flakes
  • Frying oil (how much depends on the size of your pan)
  • Salt and Pepper to taste

For the custard:

  • ½ cup mayonnaise
  • 2 tbs yellow mustard (prepared)
  • 1 tbs dijon mustard
  • 2 tbs honey
  • 1 tbs lemon juice
  • 2 cloves minced garlic

Make sure fish is cut into 1 inch thick strips. Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs with the milk in another shallow bowl. Mix the breadcrumbs and coconut in a third shallow bowl. Coat each fish piece in seasoned flour, dip in the eggs mixture and then roll in the panko and coconut mixture. Set aside until ready to cook. Heat 1/2 inch of oil in a large skillet over medium-high heat. In small batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. To make the custard sauce simply combine all ingredients together and mix thoroughly. Liberally dip fish fingers in the custard sauce and enjoy! (Source: The Geeky Chef)

Chocolate Mousse

  • 5 ¼ oz bittersweet chocolate, coarsely chopped
  • 14 oz cold heavy cream
  • 3 large egg whites
  • 1-oz sugar
  • Sweetened whipped cream, for garnish, optional
  • Shaved bittersweet chocolate, for garnish, optional

Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.

Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired. (Source: The Food Network)

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