August 28

Graham Crackers Everywhere

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• Graham Cracker Coated Fish [View Recipe]

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  Ingredients

  • 1.25 pounds fish
  • .5 cup milk
  • oil
  • 5 sheets graham crackers
  • .67 cup flour
  • salt
  • malt vinegar
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  Instructions

  We begin by soaking the whole cod fillet in some milk for tenderness and freshness. We rinse it, put it in a large resealable plastic bag, add milk, and close the bag. We wash up and then put the bag in a bowl and refrigerate for 15 minutes.

  We put our Dutch oven (a deep heavy pot) on the stove and put about an inch and a half of oil in it for frying. We turn on the heat to medium-high and put a frying thermometer into the oil. We want the oil to reach <temp val="365"/> to start frying.

  While the fish soaks, we break the graham crackers into smaller pieces and put in the food processor. We purée the graham crackers, yielding 2/3 cup.

  The graham cracker purée is combined in another plastic bag with an equal amount of flour. We seal, shake, and set aside. We also get a dinner plate ready, covered with paper towels.

  When the oil is almost ready, we pull the fish from the bag and use kitchen scissors to cut the fish into 1 inch by 2 inch strips.

  We add a third of the pieces of fish to the graham cracker flour mixture and shake. We gently put the fish into the oil, one at a time, and cook for 1 minute. We turn them with our chinese strainer and cook for another minute or so. We want the fish golden.

  We remove them to the paper-towel-lined plate and sprinkle with salt. We put more fish pieces into the coating, shake, and then when the oil is back up to <temp val="375"/> or so we repeat the frying. We could have transferred the already cooked fish into a warm oven, but we do not bother here. We let the 2 batches of fish cool slightly for our children and the rest we eat ourselves.

• Our Grilled S'mores [View Recipe]

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  Ingredients

  • 6 sheets graham crackers
  • 6 pieces chocolate
  • 6 large marshmallows

  Instructions

  We start by removing the racks to our gas grill and turning it on. We also get our wooden skewers ready (although we have been known to use cleaned twigs). We do not have an upper rack of our grill where we could place the grahams and chocolate to melt the chocolate slightly&#8212;so we will use our toaster oven for this purpose.

  We halve the graham crackers, and put six of the pieces on a piece of foil to fit in our toaster oven. We top with six small pieces of chocolate (reserving the rest of the bar for another use). The rest of the graham crackers are also reserved.

  We put the chocolate topped grahams into the toaster oven and heat to <temp val="350"/>. We let the chocolate melt for a few minutes.

  Meanwhile, we put the marshmallows on wooden skewers. Carefully, we cook the marshmallows on the grill, rotating them until the desired doneness.

  We take the soft chocolate topped graham out of the toaster oven (it helps if an "extra" person retrieves these) and use the plain grahams to help pull the gooey marshmallows off of the skewers and onto the chocolate. Each sandwich is pressed together and we repeat.

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