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HTB Easter Bun (35oz / 45oz / 56oz)

Bun Cups with Escovitch Fish

  • Prep: 30 mins
  • Cook: 30 mins
  • Makes: 6 bun cups

Ingredients

• 6 slices of HTB Easter Bun
• 6 tablespoons melted butter
• 4-6 slices of fish fillet (no skin)
• ½ teaspoon Salt
• ¼ teaspoon Black pepper
• 3-4 tablespoons of cornstarch
• Oil for deep frying
For the pickle
• 2 Scotch Bonnette peppers sliced
• ¼ cup thinly sliced Carrot
• 1 cup sliced Onion
• 1 tablespoon Pimento
• 1 cup Vinegar
• 1 teaspoon Salt
• 2 ½ tablespoons sugar

For the pickle glaze
• 3 tablespoons of honey
• 2 tablespoons pickle liquid

 

Method

  1. Dissolve the sugar and salt in the vinegar
  2. Slice the pepper, onions, and carrots, and add to the vinegar along with the pimento berries, and set aside
  3. Preheat the oven to 400 degrees
  4. Place a sheet pan in the oven to heat up
  5. Slice 6 slices of the HTB easter bun and brush all sides with melted butter
  6. Take a muffin tin and flip to use the underside and press each slice over the shape of the muffin tin (wearing gloves will help)
  7. Place a parchment sheet on top and place it in the oven
  8. Then, place the hot sheet pan on top to hold it down and give the cups a flat base
  9. After 5 minutes, remove the sheet pan and continue to bake for an additional 5 minutes
  10. After 10 minutes have passed, remove from the oven and set aside to cool for an additional 10 minutes while still on the inverted muffin tin
  11. Remove the bun cups and place them on a wire rack to completely cool
  12. Cut the defrosted fish fillet into bite-sized pieces, making sure to pat dry
  13. Season with salt and black pepper and coat in corn starch
  14. Heat the oil to 350 degrees F and fry the fish quickly in the hot oil until golden and crispy
  15. Optional: combine honey and liquid from the escovitch pickle to create a sauce.
  16. To assemble, fill each bun cup with crispy fish and top with vinegary spicy pickle and pickle glaze

 

Ingredients

• 6 slices of HTB Easter Bun
• 6 tablespoons melted butter
• 4-6 slices of fish fillet (no skin)
• ½ teaspoon Salt
• ¼ teaspoon Black pepper
• 3-4 tablespoons of cornstarch
• Oil for deep frying
For the pickle
• 2 Scotch Bonnette peppers sliced
• ¼ cup thinly sliced Carrot
• 1 cup sliced Onion
• 1 tablespoon Pimento
• 1 cup Vinegar
• 1 teaspoon Salt
• 2 ½ tablespoons sugar

For the pickle glaze
• 3 tablespoons of honey
• 2 tablespoons pickle liquid

 

Method

  1. Dissolve the sugar and salt in the vinegar
  2. Slice the pepper, onions, and carrots, and add to the vinegar along with the pimento berries, and set aside
  3. Preheat the oven to 400 degrees
  4. Place a sheet pan in the oven to heat up
  5. Slice 6 slices of the HTB easter bun and brush all sides with melted butter
  6. Take a muffin tin and flip to use the underside and press each slice over the shape of the muffin tin (wearing gloves will help)
  7. Place a parchment sheet on top and place it in the oven
  8. Then, place the hot sheet pan on top to hold it down and give the cups a flat base
  9. After 5 minutes, remove the sheet pan and continue to bake for an additional 5 minutes
  10. After 10 minutes have passed, remove from the oven and set aside to cool for an additional 10 minutes while still on the inverted muffin tin
  11. Remove the bun cups and place them on a wire rack to completely cool
  12. Cut the defrosted fish fillet into bite-sized pieces, making sure to pat dry
  13. Season with salt and black pepper and coat in corn starch
  14. Heat the oil to 350 degrees F and fry the fish quickly in the hot oil until golden and crispy
  15. Optional: combine honey and liquid from the escovitch pickle to create a sauce.
  16. To assemble, fill each bun cup with crispy fish and top with vinegary spicy pickle and pickle glaze

 

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