Fried Fish Subs With Chili Sauce And Herbs Recipes

FRIED FISH AND VEGETABLES

Steps:

• Peel the bottom third of the asparagus, cut off the woody ends and chop the stalks diagonally into 3 cm (approximately 1 inch) pieces. Drain the artichokes and cut in half. Peel the onions. Rinse the peppers cut into quarters, remove seeds and slice into strips. Rinse the parsley, shake dry, remove stems and chop the leaves. Rinse the fish pat dry, and cut in half diagonally, depending on size.
• Boil the broth and cook the onions in it in for about 5 minutes over low heat.
• Meanwhile, heat the oil in a pan. Fry the fish fillets on both sides briefly, season with salt and pepper and remove from the pan. Add the asparagus and red pepper to the pan and fry for 5-7 minutes until soft. Then add the artichokes, olives and parsley, heat briefly and season with salt and pepper. Remove the onions from the broth, add to the pan and cook for a 2-3 minutes. Place the fish over the vegtables on plates and pour the broth over them. Serve with fresh baguette.

FRIED FISH WITH CHILI SAUCE

Steps:

• Smash the garlic cloves slightly in a stone mortar and pestle, or with the back of a knife. If not using thin-skinned Thai garlic, remove the skins. Add the chilies and smash. Do not smash to a paste. Combine the tamarind with the hot water and squish it with your fingers to create a paste. Strain and set aside. Clean the guts out of the fish and remove the scales. Wash and pat dry. Rub the fish with the salt, then make 3-4 deep slices into both sides of the fish. Deep fry on medium heat until crispy and golden brown, about 5 minutes per side. Set the fish aside on a rack or plate. Remove the oil from the wok, but reserve it to use in the sauce. Add 1/2 cup of the used oil back to the pan. Fry the garlic and chilies until fragrant on medium or medium-low heat. Keep stirring at all times to prevent the garlic from burning. The garlic should not be brown and crispy, only slightly browned and still soft. If you overcook it, ditch it and start a new one. When the garlic is fragrant, add the tamarind water, palm sugar and fish sauce. Bring the heat up and boil for about 1-2 minutes, stirring well. Pour the sauce over the fish and garnish with a few sprigs of coriander.

FRIED FISH WITH TARTAR SAUCE

Steps:

• Prepare tartar sauce by stirring together all the sauce ingredients, set aside to let the flavors mingle while you prepare the fish.
• Preheat the oven to 300ºF.
• Dry fish well on paper towels and season with salt and pepper.
• Sprinkle one side (only one side!) with the glucomann powder. Then dip the glucomann covered side in egg and finally, dip it in the pork panko, pressing to ensure that a thick layer sticks.
• Heat a cast iron skillet over medium high heat. Add avocado oil, and when shimmering, add the coated fish, pork panko side down and cook until golden, about 5 minutes. Flip the fish over and transfer the whole pan into the oven and cook for another 5 minutes, or until the fish flakes easily. Serve fish with tartar sauce.

FRIED FISH PO' BOY SANDWICH RECIPE

Steps:

• In a large shallow bowl, combine the eggs and water and whisk together until combined. In a separate shallow bowl, add the seasoned breading for the fish. In a large shallow pan, fill halfway with vegetable oil and turn heat to medium high, close to high heat.
• Dip the fish fillets in the egg wash on both sides, and dredge in the fish coating on both sides until well coated. Shake off excess and place in the oil once the oil is ready for frying. Cook on both sides for about 3-5 minutes, remove from oil, and place on the cooling rack. Continue the process until all fish is cooked.
• In a small bowl, add the tartar sauce, mayo, lemon juice, dill, chives, and hot sauce and mix. Set aside.
• Slice the French Bread loaf in half and remove some of the breading inside the loaf on the top half. Don't leave completely hollow. Spread the sandwich spread on the top part of the loaf. On the other half of the bread, layer with the fish with two pieces of fried fish in each bite; place tomato slices on top, the pickle slices, and finally the shredded lettuce. Place the top part of the French bread loaf on top of the layered half. Cut into 3-4 sections and serve.

FRIED FISH WITH TARTAR SAUCE AND COLESLAW

Steps:

• For the coleslaw: Cut the cabbage into fine strips. Peel and grate the carrots. Season the vegetables with salt. Mix with a potato masher and set aside. For the dressing: Combine all ingredients and season with salt and pepper to taste. Stir the dressing into the slaw.
• For the tartar sauce: Hard-boil the egg, cool, peel and finely dice. Peel the onion and chop finely. Chop finely the capers, pickled cucumber, anchovies and parsley. Mix all ingredients with the mayonnaise and season with salt and pepper.
• For the fish: In a large pan, pour in enough frying oil so the fish will be covered when added.
• Divide the fillets and sprinkle with lemon juice.
• Separate the eggs and beat the egg whites until stiff.
• Mix the flour with salt and white wine until smooth, stir in the egg yolks and the vegetable oil and add the egg whites.
• Season the pieces of fish with salt and then dip into the batter, drain and fry in hot oil until golden brown. Serve with coleslaw and tartar sauce.

FRIED-FISH SUBS WITH CHILI SAUCE AND HERBS

Steps:

• Pour enough oil into a small, heavy pot or Dutch oven to come a third of the way up sides. Heat over medium until a deep-fry thermometer reads 350°F, adjusting as necessary to maintain temperature. Meanwhile, in a medium bowl, whisk together fish sauce, lime juice, and chili sauce; season with salt and pepper. Add cucumbers, bell pepper, and serrano pepper, tossing to evenly coat. Let stand, tossing occasionally.
• In a medium bowl, whisk together flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk in seltzer just until batter is thin and bubbly with small lumps (do not overmix); set aside. Dredge shallots in cornstarch to evenly coat; shake off any excess. Fry until golden, 2 to 3 minutes. Transfer to paper towels.
• Increase oil temperature to 360°. Working in batches, dredge fish in cornstarch to evenly coat; shake off any excess. Dip in batter, allowing excess to drain back into bowl, and gently lower into oil.
• Fry, turning a few times, until fish is just cooked through and batter is golden and crisp, 5 to 7 minutes. Transfer to a wire rack set inside a rimmed baking sheet, lightly season with salt, and let drain and cool slightly.
• Stuff rolls with fish, cucumbers and peppers, fried shallots, and herbs. Drizzle with pickling liquid and more chili sauce. Serve immediately.