Isle of Dogs: Prison Meal

Wes Anderson’s movie, Isle of Dogs, was a foodie’s dream! Not only was the film fantastic, but it was so filled with memorable food scenes. This recipe is inspired by one of the scenes. This prison meal was comprised of a fish stick hand roll, shrimp croquette, cat food (curry), and bologna sashimi. The scene was hilarious and so memorable.

These items would be so much fun to make for a movie viewing party of when you watch the Oscars. Please enjoy.

Isle of Dogs: Prison Meal

Isle of Dogs: Prison Meal recipe inspired by Wes Anderson's Oscar nominated movie. The meal consists of fish stick hand roll, curry, and croquette.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients Method

Ingredients

  

• 1 can spam 1/4" sliced

Fish Stick Hand Roll

• 1 sheet seaweed
• 1 cup cooked sushi rice
• 4 frozen fish sticks

Curry

• 1 tbsp vegetable oil
• 1 large yellow onion small dice
• 2 large russet potatoes peeled and dice into bite size cubes
• 2 large carrots peeled and diced into bite size pieces
• 2 3/4 cup water
• 1/2 box Golden Curry roux mix

Shrimp Croquette

• 2 medium russet potatoes peeled and sliced into 1/2" rounds
• 1 tbsp vegetable oil
• 1/2 yellow onion small dice
• 1/2 pound shrimp shells removed and finely diced
• 1 cup all purpose flour
• 2 large whole eggs
• 2 cups panko
• frying oil as needed for garnish
• salt and black pepper to taste

Method

 

Curry

1. Place a saucepan over medium heat. Add the oil and cook the onions for 3-5 minutes until soft. Add the potatoes and carrots. Add 2 3/4 cups water, or according to package directions. Bring to a simmer and for 15 minute or until the vegetables are tender.
2. Add the curry roux and mix to combine. Simmer for 5 minutes and serve hot.

Shrimp Croquette

1. Place the potatoes in a pot of cold water and place over high heat. Bring to a boil and let it cook until the potatoes are soft and can be easily pierced with a knife. Drain and once cool enough to handle, mash with a ricer or potato masher.
2. In a pan, heat the oil and once hot, cook the onions for 3 minutes. Add the shrimp and cook just until the shrimp is cooked through. Set aside and allow to cool.
3. Mix the shrimp with the mashed potatoes. Divide into 8 pieces and shape into patties. Refrigerate for 30 minutes.
4. Before frying, set a dredging station with flour, whisked eggs, and panko in separate bowls. dredge the patties in the flour, egg, then panko. Repeat. Heat the oil in a saucepan over medium high heat. Once hot, fry the patties until golden brown on both sides. Drain and keep warm.

Fish Stick Hand Roll

1. Cut a sheet of seaweed in half, widthwise. Heat the fish sticks according to package directions. Once cooked, take one piece of seaweed and with the rough side facing up, spread the sushi rice on the left third of the seaweed. Place two fish sticks on the rice.
2. Fold the bottom left corner over to create a cone shape. Keep rolling until a cone is formed. Place a piece of rice at the corner to seal it together.

Putting it Together

1. Arrange the curry, hand roll, croquette, and sliced spam on a dinner tray.