For the batter, combine flour, cornstarch,
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 dry mix: Combine all of the
Dissolve 1 package dry yeast in 1/2 cup warm beer.
Add 1 cup flour, and a pinch of salt. Stir.
Add remaining 1/2 cup beer and more as needed for \"sticky run\" dough.
Cover with a dish towel and let it stand in a warm place for a 1/2 hour or more.
Fold in egg white and use immediately.
Dry fish fillets with a paper towel before dipping in batter.
Fry in hot vegetable, peanut, or corn oil.
Enjoy!
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
pans for the cooking 1 for each fish, I
is sounds like a huge recipe, but because fish cooking time is not
Sift dry ingredients.
Add water and
overed, in a warm place for about 1 hour or until
e head, bones and skin for the fish stock. Remove the skin
For the avocado cream:
Puree
Dry fish fillets with paper towels and brush with melted butter, set aside.
To make the dry marinade: Combine all the dry spices and sprinkle over the buttered fish fillets.
Cook the fillet on a lightly greased grill for 8-10 minutes, tuning once during cooking time.
Note: You may find it easier to make a double quantity of this dry marinade and store the remaining mixture for later use. Store in a covered airtight jar in the freezer for best results. It adds flavor to seafood, poultry and beef.
a bowl and refrigerate for at least an hour. After
ll of the fish ball ingredients except for the fish/flour/oil. Add
Wash and dry fish well and rub all over