Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos : Fish Tacos Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Friday 19 September 2014

Fish Tacos Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Fish Tacos Recipe Biography

Source:- Google.com.pk

There is just something wonderful to be said about a fish taco during the summertime. The refreshing taste of the cool toppings, the very audible crunching sound of the perfectly fried fish with each mouth-watering bite. This takes me back to the days of traveling all over the place. Everywhere has their own wonderful version of this dish, but we all have our favorite place to go for amazing fish tacos while out. Whether it be in San Francisco, or your local Mexican restaurant, we all have fallen in love with this dish one way or another.

Ingredients:

1 1/2 lb. boneless skinless white fish fillets - choose a firm white fish like cod or halibut

1 1/2 cups cups beer (or substitute seltzer water)

1 cup flour

1 tbsp cornstarch

1 tsp salt

3/4 tsp garlic powder

1/4 tsp cayenne pepper

1 1/4 cups panko breadcrumbs

Vegetable oil for frying (I prefer grapeseed)

15 corn tortillas

Topping:

2 1/2 cups shredded cabbage

2 ripe avocados, thinly sliced

2 tomatoes, seeded and diced

Fresh lime wedges for garnish

You can add other taco toppings if you prefer-- salsa fresca, fresh chopped cilantro, jalapeno or hot sauce for a kick

Sauce:

1 cup sour cream (or 1/2 cup sour cream, 1/2 cup mayonnaise)

2 tbsp fresh lime juice (or more to taste)

1 1/2 tbsp chopped cilantro

1 tsp lime zest

Salt to taste

Medium and small mixing bowls, plate, large skillet, wire cooling rack (optional)

Total Time: 30 Minutes

Servings: 14-15 tacos

Kosher Key: Pareve with dairy sauce (easy pareve sauce modification)

Method:

Cut the fish fillets into chunks that are roughly 2 inches long and 1 inch wide.

In a medium mixing bowl, whisk together the beer or seltzer, flour, cornstarch, salt, garlic powder and cayenne pepper. The batter will bubble at first, then settle.

Pour the panko breadcrumbs into another bowl. Have an empty plate handy for the breaded fish.

Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.

After dipping in the batter, gently roll each piece in panko crumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Place the breaded fish onto the empty plate.

When your fish is breaded, heat 1/2 inch of cooking oil in a skillet over medium high. Fry the breaded fish pieces in batches of 6. If the oil is at the correct temperature, it should bubble and sizzle evenly—no splatters or popping.

Flip the fish when they turn dark golden brown. It will take 2-3 minutes per side for the fish to become golden and crisp.

While the fish fries, whisk together your sauce ingredients. Reserve the sauce.

Place fried fish pieces on a wire rack to drain, if you have one. This will keep the fish as crisp as possible. Use paper towels to catch the oil drips underneath the rack. If you don’t have a wire rack, you can drain the fish pieces on a double layer of paper towels.

When all the fish pieces are fried, assemble your tacos. Heat the corn tortillas in a skillet till they become warm, fragrant, and flexible. Place 2 pieces of fried fish in each taco. Top with a bit of shredded lettuce, some diced tomato, 2 slices of avocado, and 1 tbsp of sour cream sauce. Serve warm with fresh lime wedges.

Fish Tacos Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos