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
eets in boiling salted water for about 20 minutes. Meanwhile, toast
Mix ingredients together, except fish, in large bowl, making light batter.
Dip fillets in batter, then place in deep fryer or frypan.
Cook in hot oil or bacon grease.
Let fish cook for 3 minutes, turning when golden brown.
For crispy fish, cook a bit longer.
Mix eggs and milk in one bowl. Mix flour and corn meal in another bowl. Dip perch, one piece at a time, into egg mixture, then dip perch, one piece at a time, into flour mixture. In a deep-fryer, heat oil to 370\u00b0. Add perch and deep-fry until each side is golden brown.
For the Remoulade Sauce: In small
se your hand to clean fish. Next, put them into basket
hem yourself. Pick the crabs for all their meat and reserve
overed, in a warm place for about 1 hour or until
lend until smooth.
For the batter for the fish, combine the flour
b>fish fillets with salt and turmeric, then cut them into pieces (for
For the Beer Batter: Mix the
For coleslaw, toss cabbage, carrots, radishes, onion, vinegar and olive oil together. Season and set aside.
For tartare sauce, combine all ingredients. Season and set aside.
For fried fish, combine egg whites and milk. Dredge fish in flour, egg white mixture then breadcrumbs. Cover with plastic wrap and chill for 10 mins. Heat a nonstick frying pan over medium heat. Lightly coat fish with oil and cook for 3-4 mins per side, until golden and cooked through. Fill hoagie rolls with fish, coleslaw, snap peas and tartare sauce. Serve.
otatoes in boiling salted water for 20 mins. Drain, refresh with