Rinse fish and pat dry, cut into
For the avocado cream:
Puree
Poach fish in salted water for 10 minutes. Remove when cooked.<
n a bowl and refrigerate for at least an hour. After
For the sauce, heat the oil
For the batter, combine flour, cornstarch,
>Get the oil heated for the fries, approximately 3
For the Beer Batter: Mix the
For the stock:
Remove the fillets from the fish (or have your
Heat shortening in Dutch oven or deep fryer.
Beat together first four ingredients in a small bowl.
Mix the remaining ingredients in a pie pan.
Dip your fish or veggies in the wet mixture then dredge through dry mixture. (for thicker coating, do this step twice.).
Place coated pieces into hot grease and cook until done. I used a fry basket in a stew pot.
When thoroughly cooked, remove pieces to a wire rack to drain before serving.
For the tartar sauce; in a
For the guacamole:
In a
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
Wash the fish very well. Marinate with salt
alt, blending well.
Rinse fish and pat dry.
Cut
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
This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.