warm area to proof for 20-40 mins.
Heat
TER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED
elpful to let batter sit for a bit to let all
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
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
ate1968).
Use to coat fish or chicken filets. (not
nd killing the fish, pop it into boiling water for a few
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.
For the Beer Batter: Mix the
shallow baking dish, add fish, turning to coat all sides
eep warm while cooking the fish.
Preheat oven to 225
t is added.
Dip fish into batter, a few pieces
food processor). Set aside for 15 mins.
Meanwhile, heat
For the batter, whisk the flour and beer together until smooth. Season to taste. Heat oil in a large heavy-based saucepan on high until a drop of batter sizzles immediately when added. Dip fish in batter and allow excess to drip off. Carefully lower into oil. Cook in 2 batches, 4-5 mins each, until cooked through and golden brown. Drain on paper towels.
For the tartar sauce, mix mayonnaise, pickles, capers, lemon zest and lemon juice. Season to taste. Spread in bread rolls and fill with the fish, tomato slices and arugula.