After the outstanding success of my previous recipe post, I've decided to add fuel to the fire. Lo, and unto you I give...
Fish Fingers, Corn and Rice
3 fish fingers
1/2 cup frozen corn
Rice to taste
Cook the rice in a microwave or steamer until plump and moist, fresh with the heady promise of a new tomorrow. With a song in your heart, fry the fish fingers in a pan until crisp and delicate like the very eidelweiss itself. Zap that corn using centimetre-wavelength electromagnetic radiation until it's had enough. Make it beg!
Break the fish fingers into thirds using brisk, stabbing motions of a fork. Growl at the fish fingers and make biting motions to get warmed up. Combine fish fingers with corn and rice and stir. For a pan-European treat, add some mustard of any variety! Eat on an old couch while you read comics.
Serves 1.
My new cookbook, "Prone to Roux-verie", will be published by Harper-Collins in December. Pre-order as a satisfying stocking-stuffer!
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4 comments:
Great recipe - dripping with attitude, but the name wasn't sufficiently evocative.
How about "Snapping fingers o' fish" or "Corn-fed fish"?
Also - when I made this, I used creamed corn. I think that pre-chewed consistency really added to the retirement-village chic of the recipe!
Ew, I can't abide creamed corn. How revolting.
Stephanie and Maggie would be jealous, hope the fish fingers are organic. Gourmet in Adelaide seriously worried
Organic fish fingers? I'd be surprised!
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