Churros de Pescado (in other words, Fish Fingers) and a Salad

One of the things that is found on almost every restaurant and cafeteria menu here in Las Palmas is a plate of Churros de Pescado.  They have a deliciously light and crispy coating, flavored with a bit of garlic and saffron.  Any firm white fish will do for these, whatever is in season or what is available to you.  Serve with lemon wedges and alioli sauce.

Churros de pescado

Ingredients:

3 lbs fish fillets, cut into thin strips 

2 cloves garlic, mashed 

2 tablespoons chopped parsley 

1/2 bottle beer (or carbonated water) 

1 cup flour (about) 

1 teaspoon baking powder 

saffron (about 3-4 threads, toasted and ground, or
yellow food coloring) 

salt 

oil (for frying)

Preparation: 

In a large bowl, whisk together garlic, parsley, beer, flour, baking powder, saffron and salt until smooth.

Heat sunflower oil to medium high heat in a deep frying pan.

While oil is heating, lightly toss fish in batter.

 Fry until golden, (about 2-4 minutes each side, depending on the thickness of the fillet) turning once.

Drain on paper towels and serve with garlic mayo and lemon wedges.

A nice mixed salad goes great with this, too:

Ensalada mixta

I don't know that I really need to post a recipe for this, just toss together whatever salad ingredients you have on hand. ;)