Seared Pollock Cake with Southwest Ramalan Sauce (Fancy Filet-O-Fish)
by Devon Knight and Jason Isch of Cornerstore Restaurateur

Since BurgerBusiness and Eat Me Daily broke the news about McDonald’s Portugal having a similar “fancy” promo contest — as well as McDonald’s Australia (which FFF creator Erik Trinidad recently brought up in a segment on Australia’s Weekend Today morning show) — we here at Fancy Fast Food have continued to encourage our readers to submit their own recipes and photos of fast food fancifications. Here’s the latest contribution from guest chefs Devon Knight and Jason Isch of Cornerstore Restaurateur, in their words:

Ingredients:

• 1 Filet-O-Fish sandwich
• 1 Premium Southwest Salad (with packet of Newman’s Own Southwest Restaurant Dressing)
• 1 medium soft drink
• packets of salt and pepper

Carefully free that little “Alaskan Pollock and/or Hoki” (from Wikipedia) fish filet from its buns. Remove all tartar sauce from the fish and buns, and set it aside. Toast the top half of the bun and set that aside.

Carefully cut the breading off of the fish — but don’t throw the breading out, since we’re going to use it later. Take some time to absorb the fact that yes, McDonald’s does indeed use real fish for their Filet-O-Fish. After star-gazing a while at your quaint fish square, delicately flake the fish apart and place it in a bowl.

Grab that salad and get to dissecting; we’re going to take out the tomatoes, scallions, and a small amount of corn and throw them in the bowl with the flaked fish. GO GREEN! Do yourself a favor and eat some of those greens left behind by your salad dissection.

Take your warm, toned, toasted bun and grind it up in a food processor until it is the consistency of, well, bread crumbs (funny how that works out). Place the bread crumbs in the fish bowl along with a packet of salt and about a half a packet of pepper. Mix all the ingredients in the bowl until it is a sticky, fishy goop. Cut off the bottom of your (empty) soda cup to form a mold for the fish cake, and then put your goop in to mold it.

Take your packet of Southwest salad dressing and strain it into a frying pan over low heat; we want to warm it, not cook it. Take the discarded fish breading and rub it on the bottom of a separate frying pan. The grease from the breading will give you just enough oily coating to sear the fish cake — yummy. Heat the pan until grease is gently smoking, then flip the cake mold over the hot pan and sear the fish cake on both sides.

Finally, the plating: pour the warm salad dressing into a dish and daintily place your fish cake on top. Garnish your little fish puck with some of the contents of your salad.

If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.

Franksgiving Dinner (Fancy Nathan’s, Take Two) by Erik of Fancy Fast Food (using some of his techniques as featured in the November 2009 Wired article by Erica Westly)

Ingredients:

• 1 Nathan’s Famous Hot Dog (with chili)
• 1 Corn Dog on a Stick
• 1 order of Crinkle-Cut French Fries
• 1 small fruit punch
• organic chives (for garnish and a touch of irony)

This Thanksgiving, we could have easily gone to Boston Market for a quick, traditional American Thanksgiving meal, but where’s the fun in that?

To get started, use a kitchen torch to sear one side of your corn dog so that it has a few burn marks — not too much, just enough to give the exterior an appearance of being roasted. Then flip the corn dog over and cut an incision so that you can extract about two-thirds of the interior hot dog. With that solid mass removed, you can easily mold the remaining cornbread batter into a shape that resembles that of a turkey leg.

Next, remove the hot dog from its bun, leaving the chili. Scoop the chili into a skillet, and then chop the remaining bun into small pieces. Mix the bun pieces in with the chili — crushing the beans in the process — until it’s blended and looks like stuffing. To make the mashed potatoes, simply stick some fries in a food processor and blend. (Nathan’s fries are inherently moist, so there’s no need to add water.)

To make some faux cranberry sauce, bring the fruit punch to a boil in a non-stick pan until it’s reduced down to a thick red syrup. Toss in some bread pieces to soak up the syrup and make a chunky paste of fruity flavor.

Finally, the plating: place your “turkey leg” and all the sides on a welcoming round plate; garnish the potatoes with organic chives for that extra touch of irony. Now give thanks, and have a Happy Franksgiving!

If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.

Chicken with Pineapple Mango Salsa, with Beef & Mushroom Risotto
(Fancy Jollibee)
by Erik of Fancy Fast Food, with assistance from Slim

Ingredients:

• 1 two-piece Chickenjoy meal (with rice and gravy)
• 1 Amazing Aloha Burger
• 1 Burger Steak (with rice and mushroom gravy)
• 1 Pandesal with Corned Beef
• 1 Peach Mango Pie
• 1 soft drink of your choice
• organic Italian parsley (for garnish and a touch of irony)

Canada’s Tim Hortons was the first non-American fast food chain import to be fancified on this food humor blog. This time we go to the Philippines’ big fast food chain Jollibee, with several American locations in New York, Las Vegas and California.

First, skin the breading off the two pieces of fried Chickenjoy, and then cut the meat off the bones into pieces as big as you can get them. (The thigh and drumstick should yield one big piece each.) Next, take the slice of pineapple out of the Amazing Aloha Burger and chop it into small chunks. Chop the lettuce from the burger as well. Slice the Peach Mango Pie laterally to expose the inside, and then scoop out its filling. Mix the three ingredients in a bowl to make the pineapple mango salsa.

Pour the gravy from the Chickenjoy into a skillet, and then add the gravy and mushrooms from the Burger Steak, along with the rice. To make things meatier, add the corned beef hash from the pandesal roll, and then mix it all up under a low heat.

And now, the plating: place the two pieces of chicken next to each other on a fancy white plate, and then top it with the pineapple mango salsa. On the side, place down some beef & mushroom risotto, and garnish with some ironic parsley. Serve the soft drink in a wine glass, of course. And there you have it: chicken, fruit, gravy, mushrooms, rice, luncheon meat and all! It’s a Filipino taste explosion! Masarap!

READ MORE: Fancy Fast Food creator Erik R. Trinidad’s experience in the Philippines

If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.