![]() ![]() Bring it to the table with the warm corn tortillas and all the condiments for everyone to make delicious tacos. Transfer the crispy fish to a warm platter. Drain on paper towels and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish. Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes. Updated on See my guide on how to use an Instant Pot. Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the oil, letting it dangle a few seconds before letting it go (this helps to keep them from sticking on the bottom). While the oil is heating, cut the fish into pieces about 3 inches long by 1/2 inch square. Heat the oil in a deep heavy skillet to 375 degrees. Set out with the cabbage, salsa and limes in serving bowls.įry the fish. Mix together the mayonnaise, crema or sour cream and enough milk to give the mixture an easily spoonable consistency scrape into a serving bowl. Whisk in the beer or water, then add the flour and baking powder and whisk just until combined. Add and cook the fish for 3 minutes on each side. Tilt the skillet to coat the entire bottom of the skillet. Cook the fish: In a large cast-iron or nonstick skillet, heat a tablespoon of olive oil over medium heat. Scrape into a medium bowl and add the oregano, black pepper, mustard, chicken base or bouillon, and ½ teaspoon salt. Please apply the seasonings to the fish with your fingers to ensure an even coating. Finely chop the garlic, sprinkle generously with salt, then mash back and forth with the side of your knife across your cutting board until crushed to a puree. 1 pound boneless, skinless fish filets (practically anything will work, but I like larger-flake, lighter-flavor fish best for this preparation-think halibut, sea bass, grouper, cod and the like).Vegetable oil to a depth of 1 1/2 inches for frying.About 1 cup salsa (Chopped Tomato-Green Chile Salsa, Toasted Arbol Chile Salsa, Roasted Green Chile Salsa, or even one of the Mexican hot sauces like Tamazula or Valentina).1 cup (or more) thinly sliced cabbage (I like Napa cabbage best).1/3 cup Mexican crema, crème fraiche or sour cream.1 cup all-purpose flour (or use cake flour for a slightly lighter crust).1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon.1 teaspoon yellow mustard (like French's).If you want to see this recipe in action, watch a video of my friend and fellow food blogger Stephanie Weaver of Recipe Renovator cooking it live on Facebook! And you even get to hear my commentary through the magic of technology. Also don’t miss Camarones a la Diabla and Camarones al Mojo de Ajo! Check out the video If you love fish and seafood, give these Panko Crusted Rockfish Filets a try. And don’t skip the Pickled Onions! For a hearty and flavorful side, add some Instant Pot Refried Beans or Mexican Black Beans. Mango Habanero Salsa or Tomatillo and Avocado Salsa Verde make perfect toppers. I love to serve these fish tacos on homemade corn tortillas. Serve immediately with lime wedges on the side and salsa or other toppings as desired.Put the fish in the tortillas, drizzle the cilantro-lime cream over the top, and then garnish with avocado slices and shredded cabbage.Heat the oil in a cast-iron skillet (or any heavy-bottomed skillet), add the fish, and cook until cooked through and lightly browned.Sprinkle the spice mixture over the fish. In another small bowl, mix the paprika, brown sugar, oregano, garlic powder, salt, cumin, and cayenne.Mix together the sour cream, cilantro, lime juice, and chile.Tilapia fillets or substitute another meaty fish like halibut, salmon, or cod.As an Amazon Associate, I earn from qualifying purchases. Searing the fish in a cast iron skillet gives it a deliciously caramelized crust and cooks the fish to tender perfection in just a few minutes. These fish tacos are so quick and easy, you can have them ready in 20 minutes. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. ![]() This time I’m sharing my recipe for Blackened Fish Tacos with Cilantro-Lime Cream. Today, I bring you another recipe from my latest book, Home Skillet: The Essential Cast Iron Cookbook for Easy One-Pan Meals. ![]()
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