1990txgirl
250+ Posts
Specifically interested in 1) seasoning; 2) to bread or not to bread?; 3) best kind of fish to use. I plan to pan saute the fish. Thanks!
Good recipe for fish tacos?
- Thread starter 1990txgirl
- Start date
AkakHorn
100+ Posts
check out foodnetwork.com ... over
Memorial Day weekend, there was a Bobby Flay grill-a-thon, and he did some fish tacos that looked fantastic. I think he used mahi mahi, and NO breading ... marinated and grilled. I think this is the recipe he used, though he used snapper filets. Good luck and report back with your findings!
Recipe
Memorial Day weekend, there was a Bobby Flay grill-a-thon, and he did some fish tacos that looked fantastic. I think he used mahi mahi, and NO breading ... marinated and grilled. I think this is the recipe he used, though he used snapper filets. Good luck and report back with your findings!
Recipe
GURANTEED to kick *** recipie! Now we do almost everything by taste so you might want to adjust the recipie slightly but its DAMN good and we have received numerous complements.
- fish filets cut into tenders
- 1/2 cup mayo
-1/3- 1/2 cup plain yogurt
-2-4 pressed garlic cloves
-2 TBL Cilanto
-Cayanne Pepper
- thinly sliced cabbage
-PANCO oriental bread crumbs (.99 @ oreintal markets)
-Flour Tortillas (raw at costco or HEB the best)
_ Chunky Salsa( homemade is best!)
1) Fry the fish as it add cruch and that is one of the factors usually missing. Use Peanut oil if possible as it has a higher smoking point so you can cook the fish at a higher Temp. 325-.350 degrees
Get Filets. catfish is good if it's fresh, and cut them lenthwise into strips. PANCO bread crumbs are what you want to use. They are a white oriental bread crumb that we discovered in a Central Market Cooking class a few years back. You can fine them in ANY oriental food market or at Central Market for about 1.5 times what you would pay in the oriental market.
What you will do is coat the fish in flour, then dip the fish into an egg wash (raw eggs mixed in a bowl) and then roll in PANCO bread crumbs to coat. Then fry in oil. the SECRET to frying ANYTHING and seafood in particular is to just barely cook it. If you ever fry past the point where the fish isn't bubbling rapidly you are allowing oil to soak into the food. So probably if you have your heat at about 325 degrees less than 4 minutes to totally done depending on the thinkness of the tenders.
SAUCE- This is the thing that makes the dish go 1 cup mayo (not low cal) and 1/3 to 1/2 cup plain yogurt. The more yougurt the "tangier" the sauce so this is to tast. Press 2-4 garlic cloves (again to taste and stir in, then comp some Fresh Cilantro (approx 2 TBL)for color/texture/taste and stir it in. YOu can make this ahead of time and refigerate. I personally like to hit the sauce with a little Cayanne pepper but that is optional. Your friends will go nuts over this sauce.
Make homemade Salsa- whatever your favorite recipie is or you can cheat and buy the fresh at HEB but I like bigger chunks of Tomato than they usually use.
When frying the fish always fry the largest peices first as they will hold their heat longer due ot greater mass.
I prefer the raw flour tortillas from COSTCO as they are great done in a pan and add to the dish. Take the fried fish break it up a little bit and place in in the tortilla. Add thinly sliced cabbage for additional crunch, add fresh salsa and then add sauce.
If you make this dish I guarantee whoever diense with you will complement you. Can't really do better than that.
NOTE: I oftentimes do not add Cayanne to the sauce when I am concerned aobu the heat tolarance of other guests and just give my personal taco a pop of the heat. Not only does this dis taste great but the color combinations of the salsa and the sause look great. For any fish taco crunsh is key instead of mush so the frying and the cabbage solve that problem
try it you will like it!
- fish filets cut into tenders
- 1/2 cup mayo
-1/3- 1/2 cup plain yogurt
-2-4 pressed garlic cloves
-2 TBL Cilanto
-Cayanne Pepper
- thinly sliced cabbage
-PANCO oriental bread crumbs (.99 @ oreintal markets)
-Flour Tortillas (raw at costco or HEB the best)
_ Chunky Salsa( homemade is best!)
1) Fry the fish as it add cruch and that is one of the factors usually missing. Use Peanut oil if possible as it has a higher smoking point so you can cook the fish at a higher Temp. 325-.350 degrees
Get Filets. catfish is good if it's fresh, and cut them lenthwise into strips. PANCO bread crumbs are what you want to use. They are a white oriental bread crumb that we discovered in a Central Market Cooking class a few years back. You can fine them in ANY oriental food market or at Central Market for about 1.5 times what you would pay in the oriental market.
What you will do is coat the fish in flour, then dip the fish into an egg wash (raw eggs mixed in a bowl) and then roll in PANCO bread crumbs to coat. Then fry in oil. the SECRET to frying ANYTHING and seafood in particular is to just barely cook it. If you ever fry past the point where the fish isn't bubbling rapidly you are allowing oil to soak into the food. So probably if you have your heat at about 325 degrees less than 4 minutes to totally done depending on the thinkness of the tenders.
SAUCE- This is the thing that makes the dish go 1 cup mayo (not low cal) and 1/3 to 1/2 cup plain yogurt. The more yougurt the "tangier" the sauce so this is to tast. Press 2-4 garlic cloves (again to taste and stir in, then comp some Fresh Cilantro (approx 2 TBL)for color/texture/taste and stir it in. YOu can make this ahead of time and refigerate. I personally like to hit the sauce with a little Cayanne pepper but that is optional. Your friends will go nuts over this sauce.
Make homemade Salsa- whatever your favorite recipie is or you can cheat and buy the fresh at HEB but I like bigger chunks of Tomato than they usually use.
When frying the fish always fry the largest peices first as they will hold their heat longer due ot greater mass.
I prefer the raw flour tortillas from COSTCO as they are great done in a pan and add to the dish. Take the fried fish break it up a little bit and place in in the tortilla. Add thinly sliced cabbage for additional crunch, add fresh salsa and then add sauce.
If you make this dish I guarantee whoever diense with you will complement you. Can't really do better than that.
NOTE: I oftentimes do not add Cayanne to the sauce when I am concerned aobu the heat tolarance of other guests and just give my personal taco a pop of the heat. Not only does this dis taste great but the color combinations of the salsa and the sause look great. For any fish taco crunsh is key instead of mush so the frying and the cabbage solve that problem
try it you will like it!
P.S. if you don't want to fry I would probably blacken again to add a little crunch.
there are several secrets to successful blackening fish
1) Fish MUST be very dry!!!! LEt it stand out and pat down with paper towels well ahead of time, the closer to room temp the better. This allows the spices to stick to the fish when you put it in the skillet. If you ever tried to blacken something and the spices ame off you fish was NOT dry enough.
2) heavy cast iron skillet is the best cooking mediaum as heat is most consistantly spread over the thicker metal surface
3) CLARIFIED BUTTER- you can cheat and use peanut oil to get the higher smoking point but clarified Butter is really the only way to go blackening from a taste perspective. If you don't know what clarfying butter is it's simply taking a stick or two and nuking it to the melting point in a pyrex measuring cup. You then remove all the fats that float to the surface.
The fats are what burn when you place regular butter into a hot pan, clarified Butter can be used at a MUCH higher smoking point more lke oil. (P.S. clarified butter is awesome for searing filet mignon as well in a pan)
Then just use the recipie above and you will still have fine results!
there are several secrets to successful blackening fish
1) Fish MUST be very dry!!!! LEt it stand out and pat down with paper towels well ahead of time, the closer to room temp the better. This allows the spices to stick to the fish when you put it in the skillet. If you ever tried to blacken something and the spices ame off you fish was NOT dry enough.
2) heavy cast iron skillet is the best cooking mediaum as heat is most consistantly spread over the thicker metal surface
3) CLARIFIED BUTTER- you can cheat and use peanut oil to get the higher smoking point but clarified Butter is really the only way to go blackening from a taste perspective. If you don't know what clarfying butter is it's simply taking a stick or two and nuking it to the melting point in a pyrex measuring cup. You then remove all the fats that float to the surface.
The fats are what burn when you place regular butter into a hot pan, clarified Butter can be used at a MUCH higher smoking point more lke oil. (P.S. clarified butter is awesome for searing filet mignon as well in a pan)
Then just use the recipie above and you will still have fine results!
Hayden_Horn
1,000+ Posts
glad I'm not the only one, myke...
OrangeChipper
1,000+ Posts
Is this thread related to the "Getting the smell out of the fridge" thread, or what???
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