Churros De Pescado Fried Fish Fingers Recipes

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CHURROS



Churros image

These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.

Provided by Delia

Categories     Everyday Cooking     Vegan     Bread

Time 20m

Yield 4

Number Of Ingredients 8

1 cup water
2 ½ tablespoons white sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
½ cup white sugar, or to taste
1 teaspoon ground cinnamon

Steps:

  • In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  • Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
  • Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g

CHURROS I



Churros I image

Mexican pastry that is squeezed through a pastry bag, fried in hot oil, and sprinkled with cinnamon and sugar.

Provided by andys

Categories     Bread     Quick Bread Recipes

Time 50m

Yield 24

Number Of Ingredients 5

1 ¼ cups hot water
1 ½ cups buttermilk biscuit mix
4 cups vegetable oil for frying
½ cup white sugar
1 tablespoon ground cinnamon

Steps:

  • Fill a deep frying pan 1 1/2 inches deep with vegetable oil. Heat to medium-high heat.
  • In a medium bowl, combine the water and baking mix. Using a wooden spoon, beat for about 3 to 4 minutes, until the mixture becomes spongy and uniform.
  • Using a pastry bag, pipe 5-inch long strips of batter into the hot oil. For best results, fry only a couple at a time. Cook until golden brown, then drain on paper towels.
  • In a small bowl or saucer, stir together the sugar and cinnamon. Dip fried churros in the sugar to coat. Serve hot.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 9.1 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 96.1 mg, Sugar 5 g

CURRIED FISH FINGERS



Curried Fish Fingers image

Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish :) this is another from my old trusty (1970's)Alison Holst cookbook.

Provided by Jen T

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

500 g firm white fish fillets
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon paprika
pepper
2 teaspoons water
1 egg
1 cup dry breadcrumbs
1/2 cup flour (optional)

Steps:

  • Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
  • Mix the seasoning with the water, then add the egg.
  • Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
  • For a thinner coater just dip in egg mixture and then breadcrumbs.
  • Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
  • Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
  • Drain and serve with wedges of lemon if desired.

Nutrition Facts : Calories 238.7, Fat 4.4, SaturatedFat 1, Cholesterol 136.6, Sodium 596, Carbohydrate 19.8, Fiber 1.4, Sugar 1.8, Protein 28.1

FRIED FISH FINGERS WITH TARTAR SAUCE



Fried Fish Fingers with Tartar Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

Vegetable oil, for frying
1 pound whiting fillets
Salt and freshly ground black pepper
1 cup corn flour
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons milk
2 lemons, halved
Tartar Sauce, recipe follows
Fresh parsley, for garnish
1 cup mayonnaise, preferably homemade
1 teaspoon Dijon mustard
2 scallions, finely chopped
1 clove garlic, pressed or minced
1 shallot, finely chopped
1 tablespoon capers, drained and finely chopped
2 tablespoons chopped cornichons or dill pickle
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
Few drops lemon juice
Salt

Steps:

  • Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
  • Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

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Top Asked Questions

How to cook churros in a deep fryer?
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
What is pescado frito (whole fish)?
Considered a true Dominican delicacy, Pescado Frito (whole fried fish) is served in restaurants across the entire country – and is something all visitors should try… and no doubt fall in love with!
What to serve with Chicharron de pescado?
Serve your chicharron de pescado with salsa de chile de arbol as well as tomatillo salsa verde. Use whatever fish you have available, but a firm, white fish is best. Use fresh-rendered lard if you want to be authentic, but any vegetable oil works fine. Serve with your favorite salsas. Oh, and yes, it's good in a tortilla, too.
How do you make fried fish with flour?
Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely.

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