Snackrobiotic: It's A British Invasion!

What's so special about spring? Why, it's the anniversary of the Royal Wedding and the Diamond Jubilee of H.R.H. Queen Elizabeth II! It puts us in a British Persuasion.

So you went macro. That means no more pub crawls and goodbye figgy pudding. But Britain is about more than confusing words and binge drinking. It's about tea! It's about tiny teacups! It's about Fish and Chips!

So here are all three. With love, from me, to you.

FRIED FISH

for your macrobiotic consideration

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1 1/2 c. whole wheat flour (corn flour for GF)
1 tsp. arrowroot flour
1-2 c. water
2-3 c. panko flakes (crushed GF Brown Rice Crispies for GF)
5-6 white fish fillets, I like sole or cod
1/2 gallon safflower or dark sesame oil. Safflower is cheaper
daikon radish
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Before beginning your fish, grate 2-3 tbsp. per person of raw daikon radish. This will help break down all the sinning you're about to do so your large intestine doesn't go on strike. It's also extremely flushing, so if you're having trouble with loose bowels, skip the grated daikon. In fact, it's probably best to skip the fried food entirely. When you get done grating, stick this in the fridge until serving.

Combine 1 cup flour and arrowroot flour, mixing thoroughly. Add water until the batter takes on a moist consistency similar to pancake batter. Set up three dipping stations.
STATION 1: Flouring. At this station, you will rub the fish around in the remaining 1/2 c. whole wheat or corn flour until it's thoroughly coated.
STATION 2: Battering. Take your floured fillets and dip them in your liquid batter, covering all sides and surfaces.
STATION 3: Breading. Finally, you'll drop your floured, battered fillets in the panko bread crumbs or crushed brown rice crispies. Place finished fillets on baking sheet to await frying.

Heat your oil in a deep cast-iron pot. I always open the windows, because inevitably my smoke alarm goes off, I panic, and my fish burns while I'm running around trying to ventilate the place. The oil is hot when a drop of batter quickly floats to the top. Gently lower your fish fillets. Allow to fry until fish is golden brown, then remove with a small strainer and rest on either a mesh drying rack or a thick stack of paper towels.

For a dipping sauce, try a light sauce of tamari mixed with kombu or bonito soup stock, some grated fresh ginger, and some chopped fresh scallions. Or if you really want to go British, dip it in a little brown rice vinegar.

Tea & Cups