The Bon appétit cookbook by Fairchild Barbara 1951-

Author:Fairchild, Barbara, 1951-
Language: eng
Format: epub
Tags: Cooking
Publisher: Hoboken, N.J. : Wiley
Published: 2006-08-14T16:00:00+00:00

Fish and Shellfish

12 white corn tortillas

Vegetable oil (for deep-frying)

1 Va cups shredded red cabbage 2 large tomatoes, chopped Lime wedges Hot pepper sauce

FOR SAUCE: Mix all ingredients in small bowl; season to taste with salt and pepper.

for batter and FISH: Whisk flour, salt, and pepper in medium bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.

sprinkle fish with salt and pepper. Squeeze lime juice from lime halves over each strip of fish. Let stand 15 minutes. Mix fish into batter.

preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas on work surface. Sprinkle top with water. Place stack in skillet, wet side down, and heat 1 minute. Sprinkle top with water. Turn stack over and heat 1 minute. Transfer stack to large sheet of heavy-duty aluminum foil. Repeat with remaining tortillas. Enclose tortillas in foil. Place in oven to keep warm.

pour enough oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide 4 batter-coated fish strips into oil. Fry until batter is golden and fish is just opaque in center, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in oven to keep warm. Repeat with remaining fish strips.

fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomatoes, squeeze of lime from lime wedge, and dash of hot pepper sauce.

New England fish cakes with herbed tartar sauce

the food processor provides the muscle to chop most of the ingredients that go into these delicious fish cakes. Just use the on/off pulse button to help control the amount of chopping. For a quick weekday dinner, serve the fish cakes with home fries, and offer bakery brownies for dessert. Alternatively, the cakes can be formed into hors d'oeuvre sizes for serving with cocktails. The tartar sauce can be made eight hours ahead, and the fish cakes formed two hours ahead; cover them separately and refrigerate. 4 SERVINGS

Va cup purchased tartar sauce 2 tablespoons plus Va cup finely chopped green onions

2 teaspoons plus 1 Va tablespoons chopped fresh thyme

1 teaspoon drained capers

4 slices good-quality firm white bread, torn into

pieces (about 1 Va cups) 1 celery stalk with leaves, cut into 2-inch lengths 1 Va pounds boneless cod, haddock, or other white fish fillets, cut into 2-inch chunks 1 large egg 3 /4 teaspoon salt Va teaspoon ground black pepper

3 tablespoons olive oil Lemon wedges

stir tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl to blend.

place bread pieces in processor. Using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Add celery to processor. Using on/off turns, finely chop celery; add to breadcrumbs. Add fish to processor. Using on/off turns, coarsely puree fish; add to breadcrumbs. Add

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.