For the batter, combine flour, cornstarch, baking powder,
Spread the cornmeal on a waxed paper.
Keep aside.
Coat both sides of the fish with the cornmeal.
Now, take a pan and in it combine all the ingredients, except for the fish, oil and cornmeal.
Dip the fish{thats coated with the cornmeal on both sides} into the prepared batter.
Fry the fish, in batches, in the hot oil on medium flame until golden brown on both sides and thoroughly cooked.
Remove from heat.
Serve hot.
Enjoy!
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
se 2 pans for the cooking 1 for each fish, I put the
ll way surprised the batter stayed on the fish. Excellent!
I
Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
lend until smooth.
For the batter for the fish, combine the flour, salt
For the Beer Batter: Mix the flour, salt and
is sounds like a huge recipe, but because fish cooking time is not
For the avocado cream:
Puree
e head, bones and skin for the fish stock. Remove the skin
Heat oil to 375 degrees F.
Combine dry ingredients; add beer to get a sticky consistency for dipping.
Salt fish; dip in batter.
Deep fry until fish is golden brown.
Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.
Rinse fish and pat dry, cut into
ATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED