If necessary, cook in 2 batches (keeping the first batch hot in a low oven). When the oil is shimmering, carefully add the battered fish, a few pieces at a time. Roll the strips of fish in flour (it’s fine if they aren’t completely defrosted yet) before adding them to the bowl of batter to coat well. Pour oil into a large frying pan to roughly 1cm in depth place on a medium-high heat. Gradually whisk in 175ml cold water until you have a thick, smooth batter. Season to taste and set aside for the flavours to develop.Ĭombine the flour, spices and salt in a medium bowl. In a separate bowl, combine the remaining lime zest and juice with the soured cream and mayo. Mix with the avocado, onion, chilli, coriander and half each of the lime zest and juice. Put the extra 3 tablespoons of flour on another plate.įor the salsa, core and dice the tomatoes (discard excess juice). Drain and pat dry then use a serrated knife to carefully slice each semi-frozen basa fillet into 3 roughly equal strips. Put the basa fillets in a bowl of cold water and leave to stand for 10-15 minutes. Spread the avo and onion out on a plate to defrost (about 20-30 minutes). I never would’ve come up w/this variation on really goopy mayo-heavy bland slaw, so thank you.Remove the basa fillets from the freezer, plus the diced avocado and onion for the salsa. W/the chipotles, some red-wine vinegar, lime juice & home-made mayo (yes, Alton Brown’s Mayo Clinic recipe) it makes the tastiest sauce EVER. Tonight even though I forgot the herbs I threw in a jalapeño that had been on the counter for a week & turned a real pretty reddish-orange in w/the cabbage & onion. Also I don’t have malt vinegar so I’ve used regular apple cider vinegar or tonight red wine vinegar. I cut back on the lime juice for the slaw itself to only 1 TBSP b/c otherwise there is a lot of liquid in the bottom. Tonight I forgot that & it was still great. No cilantro either, of course (we had this discussion). I must’ve made it 5-6x in the last month or so. And I don’t use the jicama: just the cabbage & onion. I’ve not made the tacos themselves yet (one day, I promise) but the slaw? That is the bomb-sha-bomb-bomb, bomb-a**-diggity! OMG it’s A. Serve these fish tacos with smoky black beans and you won’t be sorry (or maybe you will but it will probably be worth it). If that sounds unappealing to you, try it anyway. The flavor is slightly sweet, like a bland apple the texture is crisp and juicy and a little starchy, similar to a raw potato. I love jícama dipped in hummus or salsa, or added to this slaw. Then slice into chips or sticks and store in the fridge for quick snacking. If there’s still a fibrous underlayer left, use a vegetable peeler to get it all. Starting at one end, you should be able to easily remove strips lengthwise (end to end) to get most of the skin off. When you’re ready to eat, use a paring knife to tear away strips of the skin. Once that tough skin is perforated, they can spoil quickly. Make sure you pick one with no blemishes, soft spots, white spots, or gashes, though. They are cheap (50 cents a pound or so) and they store well at room temperature. Try a Latin market if your regular store doesn’t carry them. A modest-looking brown tuber with thick, fibrous skin, jícama is found near the onions and potatoes and yucca root in most produce sections. If you’ve never eaten jícama, you should try it. (For a laugh, be sure to check out the original how to make fish tacos video and recipe!) Any firm white or medium-bodied fish will work fine. I also have moved away from tilapia and instead have been making these with cod or snapper. My first ever remake! I’ve updated my fish tacos recipe slightly, jazzing up the slaw and adding a chipotle sauce to go on top. Fish Tacos Recipe Video (scroll down for recipe)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |