![]() In my opinion, I did not think the recipe was at all difficult or time-consuming to put together. Some comments from my family: "This is delicious" "I LOVE it" and a two thumbs up because someone was too busy eating to talk. Then add the secret sauce, salsa, shredded cabbage, cilantro and onion as desired.įABULOUS!! If I could give this 10 stars, I would. Top with fish and squeeze lime over the whole thing. To serve, hold a tortilla in your hand and add a spoonful of guacamole.When you are ready to serve, reheat the oil to 350-360☏ and refry the fish a few pieces at a time until crisp and golden brown.(The fish can be prepared ahead to this point, cooled on a rack, and refrigerated uncovered. Remove the fish to a rack to drain reserve the frying oil.If a piece sticks to the bottom, leave it alone and it will release itself. Cook a few pieces at a time until they float and the batter is set but still very light in color. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. ![]() Add a little beer if the batter seems too thick. The batter should be the consistency of medium-thick pancake batter, coating the fish easily but dripping very little. Check the thickness of the batter by dipping in one piece of the fish. I use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles. Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. (If not using immediately, wrap and refrigerate). Sprinkle with a few drops of lime juice and a little salt. Cut into pieces the size and shape of your index finger. Trim the fish of all blood lines, skin, and bones.(Batter may be made several hours ahead and refrigerated). Stir in the beer until there are no lumps. Make the batter: Whisk the flour, baking powder, garlic, cayenne, mustard,oregano, 1 teaspoons salt, and pepper until well blended.
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