Posts Tagged ‘fish recipes’

Fish Tacos

fish-tacos1

Ingredients:

=> 1 cup all-purpose flour
=> 2 tablespoons cornstarch
=> 1 teaspoon baking powder
=> 1/2 teaspoon salt
=> 1 egg
=> 1 cup beer
=> 1/2 cup plain yogurt
=> 1/2 cup mayonnaise
=> 1 lime, juiced
=> 1 jalapeno pepper, minced
=> 1 teaspoon minced capers
=> 1/2 teaspoon dried oregano
=> 1/2 teaspoon ground cumin
=> 1/2 teaspoon dried dill weed
=> 1 teaspoon ground cayenne pepper
=> 1 quart oil for frying
=> 1 pound cod fillets, cut into 2 to 3 ounce portions
=> 1 (12 ounce) package corn tortillas
=> 1/2 medium head cabbage, finely shredded

fish-tacos1

Directions:
=> First ,To make beer batter: In a Large bowl combine flour, cornstarch, baking powder and salt. Mix egg and beer then quickly shake into the flour mixture (don’t worry about a few lumps).
=> Then ,To make white sauce: In a Medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with dill, jalapeno, oregano, capers, cumin, and cayenne.
=> Heat oil in deep-fryer to 375 degrees F (190 degrees C).
=> Fish pieces dust lightly with flour. Dip into beer batter and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas not too frail. To serve place fried fish in a tortilla and top with shredded cabbage, and white sauce.

Pan Seared Trout

Pan Seared Trout

This recipe comes from Wild Flower Hall, Mashobra, Himachal Pradesh. Trout fish marinated in an array of spices and pan seared. Served with onion lachchas.
Ingredients:

-> 1 trout boned, trimmed and gutted
-> 1 tsp dill leaves
-> Crushed coriander seeds
-> 1/2 Tsp chilli flakes
-> 4 tsp lime juice
-> 1/2 tsp black mustard seeds
-> 1.5 Tbsp diced onion
-> 1 tsp fresh coriander leaf, chopped
-> 2 Tbsp mustard oil
-> Salt, to taste
Pan Seared Trout
Method :

For the marinade:

-> Mix half a teaspoon of salt, dill leaves, coriander seeds, chili flakes, two teaspoon lime juice and mustard oil.

-> Let the fish marinate for ten minutes. Cook in the pan for about 7 and a half minutes.

For the sauce:

-> Bring 2 Tbsp of mustard oil to smoking temperature in a pan. Add black mustard seeds and wait for them to crackle.

-> Add onions and saute them. Take the pan off the flame and add fresh coriander leaves, 2 tsp lime juice and salt to taste.

-> Pour the sauce over the fish. Serve with laccha onions and fresh lettuce and carrot.