Fish tacos

Fish tacos

Easy, rich and perfect for a night of cocktails, beers and good company!

You can use any firm, white mass as the Golden fish, I snapper or COD. Either will work and will be divine. If it is frozen, to put it at the bottom of your refrigerator the night before defrosting. It is important that the fish does not have skin, otherwise remove it with a knife.

Serve it with this pico de gallo, that is not really a 'pico de gallo' traditional. I'm not looking for flavors Mexican but more like a long cilantrito and Lemon Vinaigrette.

Fish tacos
Portions 6
Print
Ingredients
  1. • 6 soft wheat flour tortillas
  2. • 3 lots of Golden or fresh Skinless Chillo
  3. • 2 cups of bread crumbs
  4. • 2 eggs
  5. • 2 cups flour
  6. • Lettuce Iceberg or Roman
  7. • Sea salt
  8. • Black pepper
For the dressing
  1. • 1 Cup mayonnaise
  2. • 2 CDAS. dijon mustard (do not use yellow)
  3. • 2 CDAS. well chopped dill
  4. • 1 CDA. honey (Optional)
  5. • A pinch of cayenne pepper (Optional)
For the beak of rooster
  1. • 2 large red tomatoes, chopped
  2. • 2 medium white onions, chopped
  3. • 2 cubanelle peppers or pepper chopped green
  4. • Finely chopped cilantrico to your liking (by my, While most best :) )
  5. • 4 Well chopped jalapenos (Optional)
  6. • A Persian lime juice (If you have juice), :( but two squeeze
  7. • To taste cayenne pepper (Optional)
  8. • 1/2 Cup extra virgin olive oil
  9. • 1 CDA. of Apple Cider vinegar
  10. • Sea salt
  11. • Black pepper
Extra
  1. • Oil for frying
  2. • Persian lime cut to serve
Instructions
  1. Prepare 3 dishes. One with flour, one deep with the lightly beaten egg and the third with the breadcrumbs. Season each with salt and pepper, It's important. I don't know where you buy your flour, eggs and bread crumbs but where I buy them not come seasoned ;)
  2. Remove the fish from the refrigerator and pat dry with paper towel to remove all the moisture possible. Cut into medium-sized portions and insert them first in flour. Be sure to cover well; now pass it from one hand to another to remove excess flour. Spend it then the beaten egg and finally the breadcrumbs covering well. Continue the process until all the fish breaded. Place them on a clean plate and take to the refrigerator a few minutes while you prepare the dressing and the pico de gallo.
  3. Once you have ready the dressing and the pico de gallo, book them.
  4. In a frying pan fish deep in batches over medium-high heat and cold in enough oil to curbrirlos. Do not use little oil or fried is uneven. Do not leave it only for a second or. Keep the fire high enough to fry without burning the breaded. Turn with a fork, remove them and place them on a plate with paper towel.
For the dressing
  1. In a small bowl, mix all the ingredients and reserve.
  2. Cayenne pepper is optional but is excellent for the heart!. ;)
For the Pico de Gallo
  1. In a bowl mix all the ingredients well chopped. Can be cut to your liking but while smaller best, question of aesthetics. Feel free to add or remove the jalapeño.
To serve
  1. Spread tortilla with dressing, place the lettuce and the fish into portions and serve with the beak of Rooster above or apart if you prefer and cut lemon and a cold beer! :)
Recipes easy to https://recetasdecocinafaciles.NET /

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