Sumac Rubbed Baked Monkfish
Serve the monkfish with lemon wedges.
Tag: fish
Beer Battered Cod
Beer Battered Cod
The origins of fish and chips can be traced back as early as the 15th century; thought to be created by Spanish and Portuguese Jewish immigrants in the U.K. A simple batter consisting of flour, baking soda, and water was whisked together, with the fish being dipped in it, then fried in either beef fat or lard. Fish and chips is considered to be the national dish of England; once boasting 35000 fish and chip shops across the entire U.K. Now there are less than 10000 shops left of this emblematic dish.When making battered fish, using beer instead of water will make the batter lighter and crispier. You can use any type of lager, pilsner, or an ale. I’m partial to Bell’s Two Hearted IPA. Cod and haddock are the two most commonly used fish for traditional fish and chips, but you can also use tilapia, pollock, hake, halibut, whiting, or flounder. If you’re from MN, we will use walleye. Malt vinegar and tartar sauce are the two most popular accompaniments.
Ingredients
- 2 lbs cod
- 1/2 cup flour
- salt
- vegetable oil for frying
- malt vinegar
Beer Batter
- 1 cup flour
- 1 1/3 cup beer lager, pilsner, or ale
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
Instructions
- Whisk together the flour, garlic, and onion powder in a bowl.
- Whisk in the beer until the batter is smooth. Set aside.
- Cut the cod into 2” pieces. Season with salt.
- Dredge the cod in flour. Shake off any excess.
- Assemble an assembly line of the cod and beer batter.
- Dip the cod into the batter.
- Heat up 3” of vegetable oil in a wok or pot over medium high heat. Gently place the battered cod into the oil.
- Fry for 4 minutes a side, carefully turning.
Cuban Grilled Tilapia
Cuban Grilled Tilapia
This is one of the simplest ways to grill or broil a whole fish. This meal looks and tastes a lot fancier than it really is. Whole tilapia are under $5 each at my local Asian market. They already come cleaned, so no worries when it comes to scaling and gutting. Simply make 3 slits on each side of the fish. Rub down with olive oil and salt. Stuff the slits with lime slices and the cavity with onion, cilantro, and the rest of the lime. The fish can be grilled over charcoal, and even broiled, for 10-15 minutes a side.
Ingredients
- 1 whole tilapia scaled and gutted
- olive oil
- sea salt
- 1 lime thinly sliced
- 1 small onion thinly sliced
- 3 sprigs cilantro
Instructions
- Make 3 slits on each side of the tilapia. Rub with olive oil and sea salt. Stuff each slit with a half slice of lime. Stuff the inner cavity with onion, cilantro, and the rest of the lime.
- Preheat your grill with charcoal briquettes or turn on your oven’s broiler.
- Grill or broil for 10-15 minutes a side.
Pescadillas
Pescadillas
Pescadillas are fish tacos in corn tortillas that are fried until crispy. The filling consists of cod stewed in tomatoes and onions. The filling is put in the center of corn tortillas. The tortillas are held closed by toothpicks while they fry. The tacos are topped with cabbage, radishes, pickled onions, and arbol chilies salsa.
Equipment
- food processor
- toothpicks
Ingredients
Filling
- 2 tbsp olive oil
- 1/2 cup white onion finely chopped
- 2 garlic cloves minced
- 2 roma tomatoes diced
- 1 tsp Mexican oregano
- 1 bay leaves
- 1 lb cod
- salt and pepper to taste
Arbol Chiles Salsa
- 2 roma tomatoes
- 24 arbol chilies
- 3 garlic cloves
- 4 cups water
- 2 tbsp vinegar
- 1/2 tsp salt
Tacos and Toppings
- vegetable oil for frying
- corn tortillas
- cabbage shredded
- radishes thinly sliced
- pickled red onion
Instructions
- Simmer the tomatoes and arbol chilies in 4 cups of water for 15 minutes.
- Add the tomatoes, chilies, garlic, and 1/4 cup of the simmering water to a food processor.
- Purée until smooth. Stir in the vinegar and salt. Refrigerate until ready for use.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the tomatoes, oregano, and bay leaf. Simmer for 3 minutes.
- Add the cod to the pan. Cover and simmer for 6 minutes.
- Break up the cod. Season with salt and pepper. Cook for 5 more minutes until the majority of the liquid has evaporated. Let cool.
- Heat up a tbsp of oil in a sauté pan. Cook the tortillas for a minute a side to make them pliable.
- Take a scoop of the cod mixture and place it in the center of the tortillas.
- Seal up the tacos with 3 toothpicks per taco.
- Heat up 1/2” deep of vegetable oil in a sauté pan over medium high heat. Add the tacos into the oil.
- Fry for 3-4 minutes a side until crispy. Drain grease on a wire rack.
