Swedish Fish Vodka Drink Recipes

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RED SWEDISH FISH COCKTAIL



Red Swedish Fish Cocktail image

Number Of Ingredients 4

1 cup red Swedish fish (full size or mini)
1 cup vodka
1/2 cup cherry juice
1/4 cup Loganberry Liqueur (or raspberry liqueur)

Steps:

  • The night before you make the cocktail add the Swedish Fish and the vodka in a airtight container.
  • Shake the container from time to time to agitate the fish.
  • The next morning you should have a pink colored vodka. The fish don't really dissolve so strain the vodka out and discard the fish. Or eat them. :)
  • Fill glasses to slightly above rim with cubed ice.
  • Add all ingredients to the glass and stir slowly.
  • Garnish with Swedish Fish if desired.

HOMEMADE SWEDISH FISH CANDY



Homemade Swedish Fish Candy image

I discovered this recipe online and knowing how much I love Swedish Fish and how much everyone else I know loves them I thought I would share it just in case. I don't know how many fish this recipe will make so my serving size is a guess so is my prep time for that matter as I have not yet made this recipe.

Provided by dragon reader

Categories     Candy

Time 20m

Yield 12 pieces, 4 serving(s)

Number Of Ingredients 4

1 (6 ounce) package fruit flavored gelatin (cherry or fruit punch is probably closest to the original flavor)
7 (1/4 ounce) packages unflavored gelatin
1/2 cup cold water
candy molds

Steps:

  • Combine the dry ingredients. Stir the flavored and unflavored gelatin in a saucepan until well incorporated.
  • Add 1/2 cup cold water to the gelatin mixture and stir vigorously with a wooden spoon or spatula. The gelatin should clump up into a large, messy ball.
  • Move the saucepan to the stove set heat to medium or medium-low heat. Stir the mixture until it has melted back into liquid form. Be sure to constantly stir the mixture so that it does not burn.
  • As soon as the mixture has completely liquefied, remove it from the heat. Using a small spoon, scoop the mixture into the molds, gently tapping the mold each time on the counter top to get the mixture to into each crack of the fish mold.
  • Put the filled mold into the freezer for about 15 minutes. This will freeze the mixture enough for you to easily remove the fish from their molds.
  • Remove the Swedish fish and enjoy. Take the fish mold out of the freezer and remove the fish before they have had a chance to thaw. If you wait too long, the fish will be harder to remove. Let the fish sit at room temperature for a little while to defrost, and then enjoy.

FRIED FISH WITH VODKA AND BEER BATTER



Fried Fish With Vodka and Beer Batter image

Heston Blumenthal, the chef at the Fat Duck near London, updated classic British fish and chips in his book "In Search of Perfection" (Bloomsbury, 2006), using a batter that includes beer and vodka. The alcohol dissolves some of the gluten proteins in the wheat flour, so the crust doesn't get tough and boils off faster than water, so the batter dries out, crisps and browns quickly, before the delicate fish inside overcooks. The coating ends up especially crunchy - with each bite, you crush many thin layers of crust.

Provided by Harold McGee

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds (about 4 large fillets) turbot, sole or flounder
Salt and black pepper
1 1/4 cups white rice flour, plus more for dusting
2 to 3 quarts vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups vodka
1 1/4 cups lager beer

Steps:

  • Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.
  • Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and 1/2 teaspoon salt. Slowly stir in the vodka and beer to make a batter. (Don't make batter ahead of time, or the bubbles from the lager will be lost.)
  • Dip one fillet into batter to coat it completely, then lower into hot oil. Repeat with other fillets, working in batches if needed. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.

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