![]() The marinated onions in that recipe are amazing! And we added avocado slices, extra cilantro, and store-bought pickled jalapeno. So, I basically made the fish taco recipe from Epicurious May 2009 (by Lourdes Castro), but used the Cabbage & Jicama Slaw instead of the Mexican crema called for there. But I didn't want to mess with deep frying the fish (and prefer not-fried foods, besides). I started out enticed by this recipe, especially the Cabbage & Jicama Slaw component. I'll rate this three forks, but to be fair I combined aspects of this recipe and another on this site to produce the VERY BEST FISH TACOS EVER. All of it stayed stuck to the pan while we pulled out pieces of fish to salvage. This recipe maybe would have tasted good if we could get the fried fish out of the pan - the coating was like glue in the oil. I get no complaints - have made this several times. I don't have a fry thermometer so just cook the fish in about 1.5 inches of oil and give about a minute between batches. Sometimes I cheat and use bagged coleslaw mix which makes it so easy. Fried in about 1 ½ inch of oil in a deep stock pot. I halved all these ingredients to cook for two. The batter for the fish was particularly good, I usually end up with batter that's too thick but this was just a thin and crispy coating. The citrus elements cut through the deep fried fish and the addition of jalepenos really lift it. The base dressing for the slaw tastes amazing, would work well as a dip for veggies. I also dusted the fish with flour and sauted as I do not have a deep frier.Įasy to follow recipe (including the jicama slaw). The slaw is fantastic! The slaw is very easy to make if you chop the cilantro instead of using the blender. I used siracha instead of the sauce, made things easier and it was very good. I changed a few things! This is very good though!! I made it with the slaw, but not the sauce. ![]() Making this again tomorrow night, along with watermelon & tomato salad for my daughter's 30th birthday party. Use fresh tortillas and grill them or lightly char them over a gas burner. The slaw is great the following day as a lunch side dish too. Love this recipe, but I use grilled fish instead of frying. ![]() I love this recipe and it is so easy! I added to the slaw thin sliced radishes and red bell pepper. Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and pickled jalapeños. (If you don’t have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.) Transfer to a plate cover with a clean kitchen towel to keep warm. While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side. Transfer to a wire rack set inside a rimmed baking sheet season immediately with salt. Step 5įry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes. ![]() Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together. ![]() Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Heat over medium-high heat until thermometer registers 350°. Gradually whisk in club soda until no lumps remain adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter-it should be pourable, but thick enough to coat the fish.įit a large pot with a deep-fry thermometer and pour in oil to measure 2". Whisk all-purpose flour, rice flour, and salt in a medium bowl. (Work with the natural shape of the fish as you cut this will help the pieces stay together instead of falling apart when frying.) Cut each half on a diagonal into 1" strips. Remove any pin bones from fish fillets (using tweezers makes this easy). ![]()
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